Pumpkin and mint salad

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 2 tbsp salt
• 1 tsp sugar
• 4 garlic cloves
• 8 sprigs of mint
• 5 tbsp olive oil
• 125 ml white wine vinegar
• 100 g sugar
• 1 tsp cinnamon
• Salt
• Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

unusual combination of ingredients, but very delicious, my favorite pumpkin recipe

Quarter the pumpkin and scoop out the core with a spoon. Then cut into thin wedges and mix with salt and sugar. Cover and let stand for about 1 hour. Drain in a colander and rinse briefly with cold water. Dry the pumpkin wedges with kitchen paper. Peel and finely slice the garlic, pluck the mint leaves and cut them into thin strips. Heat the olive oil in a pan (a non-stick pan is recommended) and fry the pumpkin wedges in batches. Turn the pumpkin over so that it is golden brown and soft on both sides. Remove and place on a serving platter. Sprinkle the cooked pumpkin wedges with the garlic and mint. Bring the vinegar and sugar to a boil in the remaining oil. Add the cinnamon. Stir well to dissolve the sugar. Season the sauce with salt and black pepper. Pour the sauce immediately over the pumpkin and serve. This dish can be served as a vegetarian main course (then it serves 4 people) or as a warm appetizer (serves 8). It’s a traditional Sicilian dish.