Easy Pumpkin and Leek Salad with Eggs

200 g pumpkin (I used the ‘muscat’ variety)
4 eggs
white part of a leek
mayonnaise
spices

Boil the eggs and cut them into large cubes.

Slice the leek into half-rings, blanch the leek in boiling water, then drain and dry it.

Peel the pumpkin and grate it on a coarse grater.

In a salad bowl, combine the pumpkin, leek, and eggs. Dress the salad with mayonnaise, season with spices, and mix well.