Pumpkin and papaya salad with feta cheese and mint

Ingredients for 2 servings:

• 1 papaya
• 1 butternut squash
• 1 pack of sheep’s cheese
• 1 clove(s) garlic
• some cashews
• Salt (orange-thyme salt)
• pepper
• Balsamic vinegar
• linseed oil
• Mint (orange mint)
• chili

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Simple, vegetarian and delicious

Break a few cashews into pieces using a meat tenderizer and roast them in a little oil in a pan until golden brown. Peel a small butternut squash or half a squash and cut into bite-sized strips. Halve the papaya, remove the seeds, and carefully scoop the flesh from the skin with a spoon, then cut it into bite-sized strips. Since pumpkins are a bit tricky to measure, the ratio of pumpkin to papaya should be fairly balanced. Don’t throw away the papaya seeds—they’re very healthy and can be dried at a low temperature in the oven and used as a spice! Halve the feta cheese lengthwise and cut into small cubes. Combine all ingredients in a bowl and season to taste with garlic, salt, pepper, a little chili powder, balsamic vinegar, and oil. I used orange-thyme salt and linseed oil, but it’ll probably taste good with regular salt or oil, too. Sprinkle some dried mint over each portion and decorate with a mint leaf.