Half‑Baked Pumpkin Raw Salad

Ingredients

• 2 spaghetti pumpkins (≈800 g each)
• 400 g Carrots
• 1 Spring onion
• 50 g sliced almonds
• 2 limes
• 2 tbsp white balsamic vinegar
• 5 tbsp grape seed oil
• Salt
• Pepper (freshly ground)
• 1 tbsp fresh parsley

Instructions

1. 1.

   Wash the pumpkins and cut them lengthwise in half. Scoop out the seeds from both halves, discarding them. Peel one half’s skin and grate the pumpkin flesh into fine strips. Wash, peel, and grate the carrots similarly. Trim the spring onion, wash it, and slice into rings.

2. 2.

   Toast the sliced almonds briefly in a dry pan until lightly browned. Juice one lime; reserve the other for garnish. Mix the lime juice with white balsamic vinegar and grape seed oil, seasoning with salt and pepper.

3. 3.

   Combine the pumpkin strips, grated carrots, toasted almonds, and spring onion rings in a bowl, tossing thoroughly with the dressing. Spoon the mixture into the hollowed pumpkin half. Roughly chop fresh parsley and sprinkle over the salad. Let it rest for 30 minutes before serving, garnished with parsley leaves and lime wedges.