Pumpkin Salad I

Ingredients

Preparation

  1. Peel, deseed and cut the pumpkin into 8-10 cm long slices about as thick as a finger.
  2. Blanch in salted water and lemon juice.
  3. Leave to drain and cover with the marinade while still hot.
  4. MARINADE
  5. Sprinkle half a teaspoon of salt over the garlic and crush with a knife.
  6. Slowly pour in the pumpkin seed oil before stirring in the tarragon mustard and mayonnaise.
  7. Season with freshly ground pepper.
  8. Pour over the hot pumpkin and decorate with coarsely chopped lemon balm leaves.
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