Quesadilla with pumpkin and vegetables

Cooking

Step 1

Remove pits from pumpkin. Add salt and pepper to taste, thyme, garlic and grated ginger root, cover with foil and bake for 40-50 minutes at 160 degrees.

Step 2

Remove pumpkin, cool and puree. Spread the pumpkin puree over the tortilla. Put lightly fried bell peppers, sun-dried cherry tomatoes, olives, poached cauliflower and broccoli on the puree. Add pickled cactus on top.

Step 3

Bake in the oven for 8-10 minutes at 180 degrees. Sprinkle with cilantro when serving.

Ingredients

pumpkin - 1 kg
garlic - 30 g
ginger root - 100 g
thyme branches - 10 g
cauliflower - 40 g
broccoli - 40 g
bell pepper - 40 g
cilantro - 10 g
pitted olives - 30 g
sun-dried cherry tomatoes - 30 g
tortilla - 2 pcs.

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