Pumpkin salad with arugula

Enjoy your meal!

Ingredients

• Pumpkin- 1 kg
• Olive oil- 2 tablespoons
• Peanut butter- 50 ml
• Ground red pepper- pinch
• Lemon- ½ piece
• oranges- ½ piece
• Rucola- 300 g
• grenades- ¼ piece
• Narsharab sauce- 2 teaspoons
• Walnuts- 50 g
• Salt- taste
• Ground black pepper- taste

Directions

1. Peel the pumpkin from the peel and the insides (this can be done with a simple spoon - carefully scrape off the hairy pulp along with the seeds) and cut into cubes with a side of one centimeter. Place on a baking sheet, drizzle with olive oil, pepper, mix lightly and bake in an oven preheated to 200 degrees for fifteen minutes. Then salt, mix again and bake further - fifteen minutes, until beautiful crusts. Remove from oven and let cool to room temperature.
2. In a large bowl, mix the squeezed lemon and orange juice with the peanut butter. Salt, pepper.
3. Coarsely chop the walnuts and fry in a pan. Peel the pomegranate and get half a glass of grains as a result. After mixing the nuts with grains, add arugula to them.
4. Put everything on a large dish and season with sauce. Put pumpkin cubes on top and sprinkle beautifully with narsharab.