Pumpkin Salad

Mix the juice of one lemon, anise powder and honey well with a whisk. Add yogurt and hazelnuts, stir.

Coarsely grate or slice the pumpkin into the sauce, mix and bring to the table.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

Related Recipes:

Cream of Pumpkin SoupIn pumpkin country Styria not only oil is pressed. The number of local pumpkin dishes is so great that the... Vanilla Ice Cream with Pumpkin Brittle and Pumpkin Seed OilFor the vanilla ice cream with pumpkin brittle and pumpkin seed oil, first prepare pumpkin brittle. Caramelize... Egg Spread with Pumpkin Seeds and Pumpkin Seed OilFor the egg spread with pumpkin seeds and pumpkin seed oil, hard boil the eggs. Let them cool down a bit and... Sweet Pumpkin Pastries with Crunchy Pumpkin SeedsFor sweet pumpkin patties with crunchy pumpkin seeds first prepare the filling. For this, steam the pumpkin in... Pumpkin Pilaf with ChanterellesA delicious mushroom dish for any occasion! Bring the soup to a boil. Pour in the long-grain rice and swell on... Honey Wine – MeadHoney wine Honey alone – also when it is liquid – does not ferment because the sugar concentration... Cream of Pumpkin SoupFor the pumpkin soup peel onion and cut into small cubes. Peel pumpkin, remove seeds and cut into cubes. Heat... Pumpkin NoodlesFor the pumpkin noodles peel pumpkin, grate coarsely, salt a little and let stand, then squeeze. Fry the onion... Seasonal Berries in Flaky Brittle with Earth Cherryhalf an hour, elaborately lay strudel and cut out with a round cutter (diameter 8- 10 cm) at least 30 flakes... Warm Pumpkin Salad with ChanterellesTwo that belong together: Eierschwammerln and ripe pumpkin. With arugula and goat cheese it becomes a warm...