Fruitful Autumn Salad

Ingredients

• 600 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 1 lemon
• 5 tbsp olive oil
• Salt
• Pepper
• 150 g lamb's lettuce
• 45 g pumpkin seeds (3 tbsp)
• 2 tbsp white wine vinegar
• 4 tbsp apple juice
• 0.5 tsp honey
• 0.5 tsp medium-hot mustard
• 2 Apples

Instructions

1. 1.

   Wash the pumpkin, halve it, remove the seeds and cut into 1–2 cm thick strips. Squeeze the lemon. Arrange the pumpkin strips on a baking sheet lined with parchment paper, drizzle with 2 tbsp olive oil and season with salt, pepper and 1 tbsp lemon juice. Roast in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for about 20 minutes.

2. 2.

   Meanwhile wash the salad leaves and spin dry. Toast the pumpkin seeds in a dry pan until fragrant.

3. 3.

   For the vinaigrette whisk together vinegar, 3 tbsp lemon juice, apple juice, honey, salt, pepper and mustard. Whisk in the remaining olive oil.

4. 4.

   Peel the apples, halve them, remove the cores and cut the flesh into 3 mm thick sticks. Arrange the lamb's lettuce on four plates, drizzle with vinaigrette, top with pumpkin strips and sprinkle with pumpkin seeds.