Oven
Pumpkin with Quark Linseed Oil Dip
Ingredients
for 2 servings:
- 1
Hokkaido pumpkin
(about 1 kg)
- 100
ml olive oil
- 1
small clove garlic
- 1
teaspoon rock salt
Ingredients
for the dip:
- 2
tablespoons omega-3 oil
of your choice
- 6
tablespoons lean quark or
cottage cheese
- 6
tablespoons milk
- 1
pinch of cumin
- 1
pinch of paprika
- some
chopped mint leaves
- Salt
and pepper
to taste
Preparation:
Preheat the oven to 200° C / 390°
F. Wash, remove seeds and cut the
pumpkin into 2 cm thick columns. Chop
the garlic finely. Now marinate the
pumpkin slices in a bowl with olive
oil, garlic and rock salt. Then place
the columns on the baking tray. Bake
for 25 minutes at t 390° F on
the middle shelf of the oven.
Meanwhile,
prepare a dip from the other ingredients.
Serve the pumpkin slices together
with the dip and enjoy!
European
Residents: You
can buy Dr.
Johanna Budwig Omega-3 Oil at
dr-johanna-budwig.de
from
the Budwig Foundation, Germany |
