Chilli Pumpkin Salad

1. 1

   Boil, bake or microwave the pumpkin until soft but not mushy.

2. 2

   Peel the onion and slice into rings.

3. 3

   When the pumpkin has cooled, peel it and cut it into bite size cubes.

4. 4

   Fry the onion rings in about 1 tablespoon of olive oil until translucent.

5. 5

   Drain beetroot.

6. 6

   When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.

7. 7

   YUMMY!

No additional tips available.