Waltham Pumpkin Salad

• 2 waltham butternut squash
• 1 tablespoon of oil
• 3 cloves of garlic
• pomegranate syrup
• Black pepper
• Salt

for filling

• 1 cup of barley vermicelli
• 1.5 cups cold water
• 1 tablespoon of butter
• 1 tablespoon of oil
• Fresh parsley (finely chopped)
• Fresh mint (finely chopped)
• Salt

Cut the zucchini in half and make square slits on the long sides. Drizzle a little olive oil over it and sprinkle with salt and pepper.

Then place the garlic cloves in the middle and bake in a preheated oven at 352 degrees for 30 minutes in a controlled manner.

Heat the butter and oil in the pan. Add the barley vermicelli and brown it slightly, then add cold water and salt and cook it on medium heat until it boils, then on low heat after boiling.

After cooling, add parsley and mint and mix.

When the cooked zucchini has cooled, remove the square cut parts with a spoon and mix with the vermicelli filling.

Spread the filling you prepared on the zucchini and serve with a drizzle of pomegranate syrup.