gummadikaya salad

Sweet Pumpkin Salad

¼ sweet pumpkin
1 tomato
1 eggplant
1 king oyster mushroom
½ pumpkin
5 asparagus spears
alfalfa

Sauce:
5 tbsp balsamic vinegar
2 tbsp diced onions

1. Slice the sweet pumpkin into sizable portions with the rind still on, and cut the tomato into 6 pieces.
2. Cut the eggplant into bite size portions, and also slice the pumpkin into big pieces.
3. Cut the king oyster mushroom into thick slices, and parboil the asparagus spears.
4. When all the ingredients are prepared, broil them and place on a plate.
5. Drizzle with balsamic vinegar, and sprinkle an ample amount of alfalfa on top