Chilli Pumpkin Salad

Great salad for a summer lunch or dinner under the stars.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb pumpkin
• 1  brown onion
• 1 (450 g) can  baby beets
•  sweet  Thai sweet chili sauce
•  olive oil
•  salt
•  pepper

Directions

1. Boil, bake or microwave the pumpkin until soft but not mushy.
2. Peel the onion and slice into rings.
3. When the pumpkin has cooled, peel it and cut it into bite size cubes.
4. Fry the onion rings in about 1 tablespoon of olive oil until translucent.
5. Drain beetroot.
6. When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.
7. YUMMY!