Pumpkin cream with Lebanese tahini, preparation

1) Cut diced the pumpkin. Boil them in salted boiling water. Drain them, mash them with a fork and jumbled up with 2 tablespoons of lemon juice and the peeled and crushed clove of garlic.

2) United 2 tablespoons of tahini sauce, season with salt and mix very well, until you get one soft and velvety cream. Let it cool in the refrigerator.

3) Just before serving seasoned with a drizzle of oil, season with a little dried chilli pepper and sprinkle with a teaspoon of chopped parsley.

4) Serve the cream with toasted slices of bread and the washed and dried salad leaves.