Pumpkin Salad
4 garlic cloves, peeled salt
25 g (1 oz) butter, melted lemon juice
Filling:
225 g (8 oz) rice, cooked
225 g (8 oz) peas, cooked
225 g (8 oz) white cabbage shredded and blanched
1 red pepper, cored, seeded and chopped 1 fennel bulb, chopped
1 Jerusalem artichoke washed, scraped and grated
4 ripe tomatoes, skinned seeded and chopped
50 g (2 oz) sultanas
1 small apple, grated
1 tablespoon chopped parsley
1 teaspoon caraway seeds
2 tablespoons wine vinegar
1 tablespoon olive oil
coarsely ground black pepper
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