Autumn is here and brings us all the delicious winter vegetables that are ideal for picnic recipes. Why? Many of them have a relatively firm texture, making them easy to store and transport. That's why this salad is always tasty - served cold or warm – and one of my favourite dishes at any autumn picnic.
Its preparation is easy and only takes about 15 minutes. This autumn salad goes well with crunchy breadsticks, rustic bread or a yoghurt dip. A large jar (e.g. a mason jar) is ideal for transport and serving.
Ingredients for 2 portions
1/2 pumpkin
10 fresh brussels sprouts
1 slice/clove of garlic
½ chilli
1-2 slices of ginger
Salt, lemon, olive oil
Tools
Cutting board
Frying pan
A sharp knife
Preparation
- Remove the seeds from the pumpkin, cut into bite-sized pieces without peeling. Remove the outer leaves from the Brussels sprouts, then cut into quarters.
- Cut ginger, chilli and garlic.
- Heat olive oil in a pan over medium-high heat, then add all the ingredients and a little salt and cook for a few minutes. Swirl the pan every now and then so that everything cooks evenly.
- Remove the pan from the heat and season with lemon juice, salt and olive oil.
- Fill into your transport glass and go for a picnic!
Happy and healthy picnicking
Another plus: this salad contains many good nutrients that help us stay healthy during cold season. Pumpkins, for example, provide beta carotene for vitamin A, while brussels sprouts contain various B vitamins and vitamin C. Garlic, chili and ginger as well as lemon and olive oil all add to taste and health.
