Field Salad with Pumpkin Vegetables

Ingredients

• 500 g pumpkin flesh (peeled, seeded)
• 2 tbsp olive oil
• Champignons (150 g each)
• Chanterelles (150 g each)
• 2 tbsp butter
• Salt
• Pepper
• Cayenne pepper
• Salt
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 0.5 tsp honey
• 1 tbsp Olive Oil
• 1 cup pumpkin seed oil
• 120 g field salad
• 1 tbsp Pumpkin seeds

Instructions

1. 1.

   Cut the pumpkin into sticks, peel, brush with olive oil, place in a greased baking dish and bake at 180°C until firm (about 15–20 minutes), then let cool slightly.

2. 2.

   Clean the mushrooms, cut smaller if needed, and quickly sauté in hot butter. Season mushrooms and pumpkin with salt and pepper.

3. 3.

   Whisk together lemon juice, balsamic vinegar, a pinch of cayenne pepper, salt, honey, and oils; taste and adjust.

4. 4.

   Wash, dry, and spin the field salad.

5. 5.

   Arrange pumpkin and mushrooms on plates, add field salad, drizzle dressing, and sprinkle with pumpkin seeds before serving.