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Cucumber and pumpkin salad

updated

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • 1 piece(s) Hokkaido pumpkin(s), 1/4 of a small pumpkin
  • salt and pepper
  • 1 tsp tomato ketchup
  • 100 g sour cream
  • ½ tsp coriander, ground
  • 2 tbsp olive oil
  • ½ tsp honey
  • e.g. vinegar (spirit vinegar or white wine vinegar)
  • 0.33 pack of cress

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

with special dressing

Peel the cucumber so it doesn’t dilute the dressing, remove the seeds, and slice it thinly. Wash the pumpkin and finely grate it, raw with the skin on. For the dressing, combine all ingredients and add to the cucumber slices and pumpkin. Let it sit for at least 15 minutes, preferably longer. Season with vinegar and salt if desired. Add the cress at the end. Variation: Sprinkle chopped walnuts over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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