Pumpkin salad

Serves 4

A favorite with the Marrakech Riad guests, the moroccan pumpkin salad is easy to make all year round.

Ingredients:

250 grams of pumpkin
4 teaspoons vanilla sugar (or substitute a few drops of vanilla extract) 1 tablespoon of sugar
1 teaspoon cinnamon
A few drops of orange flower water
A handful of golden raisins

Method:

Remove the skin and seeds from the pumpkin (or squash), cut in half and then into thirds, and boil in enough water to cover until tender.

Drain.

Plop into a pan with the other ingredients and cook altogether, mashing with a fork, for 5 minutes.

Serve warm topped with a sprinkling of cinnamon.

Notes:

• Substitute parsnips or carrots for pumpkin and add a dash of cream while cooking.

View PDF recipe card