John Myers
Pumpkin and Tomato Salad
The perfect pumpkin and tomato salad recipe with a picture and simple step-by-step instructions.
- 1 Mini patisson
- 6 Vine tomatoes small
- 4 Perilla leaves (also called sesame leaf)
- 1 Horseradish leaf with stem
- 1 Spring onion stick
- 50 Milliliters Coconut milk
- 0,5 Lime juice
- Salt and pepper
- Wash the patisson thoroughly. Remove the green stem and cut into small pieces. You can eat the mini patisson with the shell and seeds.
- Cut the tomatoes into slices.
- Cut the spring onion into rings.
- Cut the perilla leaves into small pieces. That should make a tablespoon.
- Cut a piece of the horseradish leaf and 2 cm from the stem.
- Mix all ingredients together.
- Whisk the coconut milk with the lime juice and salt and pepper. Pour over the salad.
- I bought the vegetables at the market from my organic farmer :))
- Perilla is also available in Asian grocery stores. Perilla tastes slightly like mint with a hint of coriander. It has a slight pungent aftertaste.
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