Salad 'Babylon'

⏳ Time

15 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use a whole pumpkin, roast it, and cut it after roasting; in this case, it will take longer to bake. Otherwise, rely on your personal preferences for the ingredients. The recipe used a package of pre-cut pumpkin, but you can take a whole vegetable and cut it before or after roasting, at your discretion, sprinkling with spices to taste (the recipe used oregano, pepper, nutmeg, and cardamom).

Ingredients

Pumpkin - 8.8 oz
Avocado - 1 piece
Semi-soft cream cheese - 7 teaspoons
Finn Crisp Traditional Crispbread - 1.8 oz
Pork tenderloin - 5.3 oz
Olive Oil - to taste
White Balsamic Cream - to taste
Spices - to taste

Step by Step guide

Step 1

First, roast the pumpkin with spices. Cut the pumpkin into small cubes, sprinkle with spices to taste, and roast in the oven for 20 minutes at 374°F.

Step 2

Cut the avocado and pork loin into small cubes. When the pumpkin is ready, mix it with the chopped ingredients in a bowl. Next, scoop the cream cheese with a spoon and add it to the salad. Tear the crispbreads into pieces and add them to the other ingredients.