Pumpkin peel, cut into small slices, a little prisolit, sprinkle with oil and bake in foil at oven temperature of 200 degrees for about 20 minutes, until tender. Cool slightly. While the pumpkin is cooking, cut into four pieces of tomatoes and figs. By the way, figs. The original recipe has been used fresh fruit, but none that I found. So I took three dried and soak them in water until soft, turned out pretty cool, too. So, tomatoes and chopped figs. Mushrooms and grapes cut into halves.

Once all the ingredients are prepared, put them in a bowl. On a dry pan lightly fry pumpkin seeds. Add to salad croutons, stir, add salt and pepper to taste, sprinkle with vegetable oil. Re serving, sprinkle with pumpkin seeds.

Our original, tasty and healthy salad is ready. Bon appetit!