Fruity pumpkin salad

Ingredients for 8 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 2 m.-large zucchini
• 3 apples
• 2 onions, red
• 1 mango(s)
• Madras curry powder
• Thai curry powder
• White balsamic vinegar
• 1 cm ginger root
• Salt and pepper, freshly ground
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the Hokkaido (if desired), then chop and finely grate. Finely grate the zucchini. Place them all in a large bowl and knead slightly with clean hands to make the squash more pliable. Core the apples and finely dice them with the skin on. Finely dice the red onions, peel the mango, and also dice it. Add the apples, onions, and mango to the squash/zucchini mixture. Grate the ginger and add it. Season to taste with curry, salt, pepper, and the white balsamic vinegar, along with a little oil (I use a neutral linseed oil, but a nice nut oil is also delicious).