Sweet and Spicy Pumpkin Salad Recipe

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  • Pumpkin – 750 gms, cut into bite-sized pieces
  • Water – 1 cup
  • Salt as per taste
  • Olive Oil – 3 to 4 tblsp
  • Garlic Cloves – 2, sliced
  • Cider Vinegar – 1/4 cup
  • Soft Brown Sugar – 3 tblsp
  • Ground Cumin – 1/2 tsp
  • Cinnamon Stick – 2 cm piece
  • Mint Leaves – 1/2 cup, roughly chopped


  1. Heat a non-stick pan over moderate heat.
  2. Add the pumpkin pieces with 1 cup of water and a large pinch of salt.
  3. Cover and cook for about 5 to 6 minutes.
  4. Drain off the water, add the oil and garlic.
  5. Cook over high heat until pumpkin is tender and caramelized on the outside.
  6. Transfer it to a salad bowl  and keep aside to cool.
  7. Add cider vinegar, sugar, cumin and cinnamon to the pan.
  8. Simmer until syrupy.
  9. Remove cinnamon stick, then return the pumpkin to the pan and toss to coat the pumpkin with the syrup.
  10. Tip the pumpkin back into the bowl and toss with the mint leaves.
  11. Serve.

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