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500g pumpkin, peeled, deseeded
200ml olive oil
100ml red wine vinegar
1 garlic clove, peeled and sliced
2 Tbsp sugar
1 red chilli, seeds removed and sliced thinly
1 tsp fresh mint leaves
salt and cracked pepper
Begin by preparing the pumpkin. Once peeled, slice into 5mm-thick slices.
Heat the oil in a large pan over a moderate heat and fry the slices until golden and tender.
Remove and layer on a platter.
In a small saucepan, heat the vinegar, water, garlic, sugar and chilli. Bring to the boil and simmer for 4 minutes. Remove from the heat.
Pour any oil from cooking the pumpkin into the vinegar mixture and mix well to combine.
Pour the vinegar mixture over the pumpkin. Add the mint leaves and sprinkle with a little salt and cracked pepper.
Leave to marinate for at least 30 minutes, turning occasionally.
Best eaten at room temperature.
Will keep for three days in the fridge.