Pumpkin Leek Salad with Yogurt Dressing

Ingredients

• 800 g pumpkin
• 2 small leeks
• Salt
• 0.5 untreated lemon (juice)
• 2 tbsp olive oil
• 200 g black, pitted olives
• pepper (ground)
• 1 pressed garlic clove
• 500 g Yogurt (3.5% fat)
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped basil
• 1 tbsp freshly chopped lemon balm leaf
• 1 tbsp Olive Oil

Instructions

1. 1.

   Pit, peel and cut the pumpkin into bite‑sized pieces. Wash, trim and slice the leeks into rings. Place the pumpkin and leeks in a pot and cover with enough water to just submerge the vegetables. Add 1½ tsp salt and the lemon juice. Bring to a boil, then cover and simmer over medium heat for 3–5 minutes until tender yet firm. Drain and let cool.

2. 2.

   Toss the cooked pumpkin and leeks with 2 tbsp olive oil, olives, and plenty of pepper. Season with salt to taste. Whisk all yogurt sauce ingredients together and adjust seasoning. Plate the salad and drizzle with the yogurt dressing before serving.