Pumpkin and Orange Maultaschen Salad

Ingredients

• 2 oranges
• 4 tbsp olive oil
• Salt
• 0.5 tsp Ras el-Hanout
• 1 tsp maple syrup
• 1 tsp lemon juice
• 1 tbsp Pumpkin seeds
• 4 tbsp black beans
• 2 handfuls baby spinach
• 400 g Hokkaido pumpkin flesh
• 8 maultaschen
• 4 tbsp butter
• 2 tsp sugar

Instructions

1. 1.

   Squeeze the oranges for dressing and measure about 150 ml of juice. Whisk thoroughly with oil, salt, Ras el-Hanout, maple syrup, and lemon juice. Taste and set aside.

2. 2.

   Roast the pumpkin seeds in a pan until fragrant, remove, and mix with black beans. Wash and dry spin the spinach. Cut the pumpkin flesh into bite-sized pieces. Halve the maultaschen.

3. 3.

   Sauté the pumpkin in melted butter in a non-stick pan for 3-4 minutes over medium heat. Sprinkle sugar and allow slight caramelization. Add the maultaschen, cook together for 2-3 minutes until golden brown and pumpkin is firm to bite.

4. 4.

   Arrange spinach on plates, top with pumpkin and maultaschen mixture. Drizzle dressing and sprinkle with black bean-pumpkin seed mix before serving.