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chilli pumpkin salad



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  • Carbohydrates: 59.6
  • Fats: 0.0
  • Dietary Fiber: 27.0
  • Minerals: 2.0
  • Proteins: 4.0
  • Vitamins: 0.0
  • Water: 4.0


  1. Boil
  2. Bake or microwave the pumpkin until soft but not mushy
  3. Peel the onion and slice into rings
  4. When the pumpkin has cooled
  5. Peel it and cut it into bite size cubes
  6. Fry the onion rings in about 1 tablespoon of olive oil until translucent
  7. Drain beetroot
  8. When the ingredients are cool
  9. Mix them all together with the sweet chili sauce
  10. Season to taste
  11. Refrigerate and serve
  12. Yummy !

Step 7

Total Time in Minute 20

Ingredients Count 7

cooking chilli pumpkin salad

See More Relate Photo



Brown onion

Baby beets

Thai sweet chili sauce

Olive oil



chilli pumpkin salad Related Video

































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