Field Salad with Mushrooms

Ingredients

• 1 kg Hokkaido pumpkin (1 Hokkaido pumpkin)
• 2 Garlic cloves
• Salt
• Cayenne pepper
• 4 tbsp olive oil
• 1 Organic lemon
• 15 g liquid honey (1 tbsp)
• 3 tbsp pumpkin seed oil
• 250 g Mushrooms
• 1 bunch spring onions
• 100 g Field salad

Instructions

1. 1.

   Halve the pumpkin, remove seeds and fibers. Cut into ~2 cm wide strips and peel. For the seasoning oil, peel, crush garlic and mix with salt, cayenne pepper and olive oil.

2. 2.

   Lay pumpkin strips on a parchment-lined baking sheet and brush with seasoning oil. Bake in preheated oven at 250 °C (220 °C fan; gas: highest setting) for about 15 minutes.

3. 3.

   Meanwhile, for the vinaigrette, rinse lemon hot, pat dry, grate 1 tsp zest and squeeze juice. Mix juice and zest with honey, season with salt and a pinch of cayenne pepper, then fold in pumpkin seed oil.

4. 4.

   Clean mushrooms and slice. Trim spring onions, wash and cut into thin rings. Combine mushrooms, onion rings and 4 tbsp vinaigrette.

5. 5.

   Turn pumpkin strips, brush again with seasoning oil and bake for another 10 minutes.

6. 6.

   Wash and dry field salad. Place pumpkin on a plate, scatter mushrooms and field salad over it, drizzle with remaining vinaigrette.