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Pumpkin salad with rice vermicelli
Calories / Protein / Fat / Carbs: 450 / 12 / 14 / 70
Ingredients & Recipe
Boil vermicelli for 2-3 min, drain. Cube pumpkin, boil for 15 min, add julienned carrot, cook 10 more min. Steam broccoli and peas for 5 min. Heat tomato, crush, add orange juice, strain, add zest, salt, pepper, oil. Pour over pumpkin and carrot for 20 min. Mix with herbs, vermicelli and chili.
Ingredients:
rice vermicelli – 150g, carrot – 2 pcs, broccoli – ½ head, pumpkin – 200g, green peas – 200g, chili – ¼, cilantro, basil, mint – a bunch each, mustard oil – 1 tbsp, orange – ½, tomato – 1 pc, salt, pepper – to taste
Ingredients:
rice vermicelli – 150g, carrot – 2 pcs, broccoli – ½ head, pumpkin – 200g, green peas – 200g, chili – ¼, cilantro, basil, mint – a bunch each, mustard oil – 1 tbsp, orange – ½, tomato – 1 pc, salt, pepper – to taste
