Marinated Pumpkin Recipe

Ingredients

Serve 6

• 2 lb/1 kg pumpkin

• 2/3 cup/100 g all purpose/plain flour

• 1 cup/250 ml oil, for frying

• 1 cup/250 ml red wine vinegar

• 1 clove garlic

• salt and freshly ground black pepper to taste

• 1 sprig fresh rosemary, finely chopped

Method:

1. Peel the pumpkin and remove the seeds and fibers. Cut into slices about 1/2 inch (1 cm) thick. Coat the pumpkin lightly with flour.

2. Heat the oil in a large frying pan until very hot and fry the pumpkin in small batches until golden brown.

3. Remove with a slotted spoon and drain well on paper towels. Bring the vinegar to a boil in a small saucepan with the garlic and a dash of salt and pepper.

4. Sprinkle a little salt over the fried pumpkin pieces and arrange in layers in a fairly shallow, straight-sided dish. Sprinkle with pepper and rosemary.

5. Pour the vinegar over the pumpkin slices, cover with a sheet of plastic wrap, and let marinate for 12 hours before serving.