1/3 cup of palm heart
1/4 cup of yogurt
1 tablespoon of chopped cilantro
1/2 tablespoon of olive oil
1/2 teaspoon of cinnamon
1 mini pumpkin
Salt and black pepper to taste
For decoration
1 tablespoon of diced tomato
Palm heart strips
1/3 cup of palm heart
1/4 cup of yogurt
1 tablespoon of chopped cilantro
1/2 tablespoon of olive oil
1/2 teaspoon of cinnamon
1 mini pumpkin
Salt and black pepper to taste
For decoration
1 tablespoon of diced tomato
Palm heart strips
Place the pumpkin in a saucepan and add enough water to cover it
Cook over medium heat for 15 minutes or until tender, covered
Cut the top off like a lid
With a spoon, remove the seeds and pulp
Discard the seeds
In a bowl, mix together, mashing, the pumpkin pulp with yogurt, olive oil, and cilantro
Season with salt and pepper and add chopped palm heart
Mix well
Fill the pumpkin with the mixture and top with diced tomato and palm heart strips
Serve with a leafy salad.
