Читать книгу Festival: salads for every taste. Book series «Gods of nutrition and cooking» - Yevgeniya Sikhimbayeva - Страница 7

Ingredients:

– 1 medium pumpkin

– 2 chicken breasts

– 1 pomegranate

– 1 red onion

– 2 cloves of garlic

– 2 tbsp. l. olive oil

– 2 tbsp. l. balsamic vinegar and 1 tbsp. l. honey

Preparation:

1. Preheat the oven to 200 degrees. Peel the pumpkin and remove seeds, cut it into cubes and place on a baking sheet. Season with salt, pepper and olive oil. Place in the oven for 20—25 minutes until golden brown.

2. Cut the chicken breasts into pieces and fry in a frying pan until golden brown. Add finely chopped onion and garlic, fry for another 2—3 minutes until the onion is soft.

3. To prepare the dressing, combine olive oil, balsamic vinegar, honey, salt and pepper in a bowl.

4. Remove the pumpkin from the oven and let it cool. Separate the pomegranate seeds, then in a large bowl, combine the roasted pumpkin, chicken and onions, pomegranate seeds, and pour over the dressing.