RecipePumpkin and beetroot salad with coriander Suitable for the following diets: histaminarm glutenfrei laktosefrei vegetarisch glutenfreihistaminarmlaktosefreiRezeptevegetarisch Cook time 30 min. Level average Cook time Wash the pumpkin, halve it, and remove the seeds.Cut into bite-sized cubes.Peel the ginger and slice it.Bring water to a boil in a pot with HistaFood Organic Vegetable Brothand ginger.Reduce the heat to medium and cook the pumpkin for about 8 minutes until al dente.Remove the ginger from the pot, drain the pumpkin, and let it cool.Cut the beetroot into cubes.Wash and halve the grapes.Arrange the Hokkaido pumpkin, grapes, and beetroot in 2 bowls.Wash, peel, and grate the apple.Wash the coriander, shake it dry, and pluck the leaves.For the dressing, mix acerola juice, honey, salt, grapeseed oil, and the grated apple.Drizzle the dressing over the salad and serve with fresh coriander. Note We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance. Products for recipe Organic vegetable broth 6,79 €7,99 € (30,86 € / 1kg) Add to cart