Pumpkin Salad

Name: Pumpkin Salad
Yield: 4 servings
Cuisine: British
Ingredients: 1/6-1/4 Pumpkin *about 600 to 700g; 100 g Bacon *cut into small pieces; 1 Cucumber OR 1/2 Continental Cucumber *thinly sliced; 1-2 pinches Salt; 1/4 Onion *thinly sliced; Salt & Pepper; 4 tablespoons Kewpie Mayonnaise

Hiroko Liston @hirokoliston

Melbourne, Australia

This is the Pumpkin version of ‘My Family’s Potato Salad’. Japanese Pumpkin, which texture is similar to dry type Potato, should be used. However, it is impossible to find where I live. Today I used Kent Pumpkin.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1/6-1/4Pumpkin *about 600 to 700g
100 gBacon *cut into small pieces
1Cucumber OR 1/2 Continental Cucumber *thinly sliced
1-2 pinchesSalt
1/4Onion *thinly sliced
Salt & Pepper
4 tablespoonsKewpie Mayonnaise

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Steps

1

Thinly slice Cucumber into a bowl, add Salt and massage, then set aside for a while.
2

Cook Bacon in a frying pan until crispy. Remove unwanted fat using paper towel.
3

Remove seeds and mushy parts from Pumpkin, cut into bite-size pieces, and steam until soft. *Note: Do not boil as Pumpkin will become watery. Roasting is another method. Roast in the oven at 200℃ for 15 minutes or until cooked.
4

Place steamed Pumpkin pieces in a large mixing bowl and season with Salt & Pepper.
5

Squeeze the salted Cucumber to remove excess water, and add to the bowl. Add Bacon, Onion and Mayonnaise as well. Then mix to combine.
6

*Note: Boiled Eggs can be added to this salad.