Pumpkin Beetroot Salad with Coriander

Ingredients

• 300 g Hokkaido pumpkin (1 piece)
• 200 ml vegetable broth
• 10 g ginger (1 piece)
• 1 beetroot (cooked; vacuum packed)
• 50 g grapes
• 50 g gooseberries
• 75 g cherry tomatoes
• 1 ripe Avocado
• 3 tbsp Lemon juice
• 1 tsp liquid honey
• Salt
• white pepper
• 2 tbsp grape seed oil
• 1 small apple
• 20 g Coriander (1 bunch)
• 1 red chili pepper

Instructions

1. 1.

   Wash the pumpkin, remove seeds and cut flesh into bite‑size cubes. Bring broth to a boil in a pot. Peel ginger, slice and add to the broth. Add pumpkin and simmer on low heat for about 8 minutes until al dente. Drain and let cool, removing ginger.

2. 2.

   Meanwhile dice beetroot into bite‑sized cubes. Wash grapes, gooseberries and tomatoes and halve them. Halve avocado, remove pit, peel and cube flesh.

3. 3.

   Gently mix avocado, pumpkin, beetroot, gooseberries, grapes and tomatoes in a bowl. Whisk lemon juice, honey, salt and pepper for the dressing and whisk in oil. Grate apple into the dressing after washing and core removal. Wash coriander, shake dry and pluck leaves. Wash chili pepper, trim and slice thin rings.

4. 4.

   Serve salad in four deep plates and drizzle with dressing. Sprinkle with coriander and chili rings.