Zucchini and Pumpkin Salad

Ingredients

• 4 zucchini
• 1 large white daikon radish (from the Asian market)
• 6 tbsp oil
• 0.5 tsp onion seeds
• 0.25 tsp paprika powder (sweet)
• 0.25 tsp turmeric powder
• Salt
• 125 g yogurt
• 2 tbsp peppercorns
• 1 tbsp basil (cut into strips)

Instructions

1. 1.

   Wash zucchini, halve them lengthwise and cut the halves into thin sticks. Peel the daikon radish and cut it into three parts; split each part lengthwise and cut into thin sticks. Heat 3 tbsp oil. Fry onion seeds over medium heat for about ½ minute. Add the daikon radish and fry for about 3 minutes.

2. 2.

   Stir in paprika, turmeric and salt, cover and simmer on low heat for about 25 minutes. Stir occasionally so the radish does not burn. Set aside to cool. Crush peppercorns in a mortar. Heat remaining oil, add peppercorns and zucchini, and steam over medium heat for about 5 minutes while stirring.

3. 3.

   The zucchini sticks should not burn. Season with salt, lift from the oil and let cool. Arrange both vegetables on a serving plate, drizzle with yogurt, and garnish with peppercorns and basil before serving.