Pumpkin & Raisin Salad

I was first introduced to this pumpkin & raisin salad recipe about a year ago at the hand of my girlfriend`s mother.  Her mother works full time, comes home every evening when it`s pitch-black and still manages to cook some of the most amazing food I have ever eaten.

This recipe is not strictly a salad as such, nor is it a desert.  I guess you could categorize it under both if you wished.  In any case it`s delicious, easy to make & your fussy-eating, “say-no-to-vegetables” child should enjoy it.

How to make “Pumpkin & Raisin Salad”

Ingredients

• Pumpkin
• Shredded cheese
• Raisins
• Mayonnaise
• Ground black pepper

Method

1. Cut & boil some pumpkin, remembering to respect the knife you hold because pumpkins can be a little dangerous to cut without taking proper care.  Pumpkins vary too much in size so cut & boil as much as you think is necessary.
2. When boiled, mash the pumpkin in a large bowl, add some pepper and sprinkle on a handful of shredded cheese.  Mix well and allow to cool a little.
3. Once cooled, add a little mayonnaise and mix.  It`s important to allow the mashed pumpkin to cool prior to adding the mayonnaise otherwise the egg & oil, which makes up the mayonnaise will separate.
4. Finally, sprinkle on some raisins, mix one last time and put into the fridge.