1

Get your ingredients ready

2

Cut the onion in thin slices and put in a bowl with white wine vinegar. This will take out the strong flavor (as I learned from the Japanese)

3

Cut the pumpkin in wedges and season with salt, pepper and olive oil. Put in the oven at 170 degrees for 30 minutes

4

Same with the zucchini

5

For the dressing: oil, vinegar, red chili flakes, brown sugar, oregano, marjoram, salt and pepper

6

Spinach

7

Cherry tomatoes cut in halves

8

Drain the onion from the vinegar

9

Seeds and serves with dressing and hot vegetables

10

A little plate to try. I served the salad on large plates to share with zucchini slices on the bottom, salad on top and pumpkin wedges on the side