Autumn Salad

Ingredients

• 2 beetroot (100 g each)
• 0.5 Hokkaido pumpkin (300 g)
• 1 Garlic clove
• 1 handful walnuts
• 5 tbsp olive oil
• Salt
• Pepper
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika powder
• 0.5 tsp black cumin seeds
• 2 tbsp pumpkin seeds
• 1 apple (200 g)
• 0.5 pomegranate
• 100 g lamb's lettuce
• 2 tbsp balsamic vinegar
• 100 g feta cheese (45% fat in total)

Instructions

1. 1.

   Clean, peel, wash the beetroot and cut into 1.5 cm cubes. Handle with gloves if needed for color protection. Clean, wash, quarter the pumpkin, remove seeds, and cut into 2 cm cubes. Peel and finely chop the garlic. Chop the walnuts.

2. 2.

   Mix 2 tbsp olive oil, salt, pepper, cumin, smoked paprika, and black cumin in a bowl. Spread the vegetables on a baking sheet, toss with the seasoned oil, and roast in a preheated oven at 200°C (180°C fan; gas: level 2–3) for about 20–25 minutes, stirring occasionally. Add walnuts and pumpkin seeds to the tray 10 minutes before the end of roasting.

3. 3.

   Meanwhile, peel, wash, core the apple and cut into ~1 cm pieces. Separate pomegranate seeds from the shell by cutting a wedge at the calyx base, then press the fruit over a bowl to release most seeds. Remove any light membranes. Clean, wash, and dry lamb's lettuce.

4. 4.

   Whisk balsamic vinegar with salt, pepper, and remaining olive oil. Roughly crumble feta cheese by hand.

5. 5.

   Combine all prepared ingredients with the roasted vegetables and dressing in a large bowl, toss well. Serve the autumn salad on plates or bowls, sprinkled with feta.