Salad with pumpkin and persimmon

Peel a pumpkin and dice it. Be sure the size of a cube is about 1cm.

Squeeze the orange juice (150 ml) into a small saucepan, add the pumpkin cubes, cinnamon (1-2 tsp.). Boil it and cook over low heat until the pumpkin is soft. It is important here to catch the moment when the outside of the pumpkin pieces will be soft, and inside a little harder. It took about 15 minutes for me. Remove the saucepan from heat and remove the pumpkin from the juice.

Peel a persimmon and cut it into small pieces or cubes.

Mix yogurt (100 g) with honey (1 tsp.) in a small bowl.

In a salad bowl, mix pumpkin, persimmon, add yogurt, sprinkle the salad with breadcrumbs and garnish with mint leaves.