Here’s a fresh warm salad that goes really well with brisket, pulled pork or other sturdy dishes. The pomegranate seeds and the pumpkin seeds add texture and crunchiness.
Servings 4
Ingredients
- 1 zucchini
- 8 mushrooms
- 1 lemon (zest + juice)
- 0.2 cups pumpkin seeds (1.7 oz)
- 0.5 pomegranate (seeds)
- 0.5 tsp salt
- 1 tbsp oil (for frying)
Instructions
- Rinse and dice the mushrooms and zucchini in equal size cubes. Remove the seeds from half a pomegranate fruit.
- Turn the stove on to medium/high heat and roast the pumpkin seeds for a minute or two in a dry frying pan. Remove the seeds when done and add zucchini and mushrooms together with oil and salt.
- Let it stir-fry for 1-2 minutes, then remove from the stove and add lemon zest, lemon juice, pomegranate seeds and pumpkin seeds and stir. And there it is!
