Pumpkin Bowl

Ingredients

• 200 g natural rice
• Salt
• 700 g pumpkin flesh (e.g., Hokkaido)
• 250 g carrots
• 1 tbsp Rapeseed Oil
• 1 tbsp curry powder
• 100 ml Vegetable broth
• 100 g peas (frozen)
• 60 g pumpkin seeds (4 tbsp)
• 3 tbsp pumpkin seed oil (30 ml)
• 2 tbsp lemon juice
• Pepper
• 100 g lamb's lettuce
• 80 g goat cheese wheel (45% fat in the rind)
• 2 stalks lemon balm
• 45 g dried cranberries (3 tbsp)

Instructions

1. 1.

   Cook rice in a pot with 2.5 times the amount of boiling salted water according to package instructions for 35 minutes.

2. 2.

   Meanwhile, dice pumpkin flesh into small cubes. Peel and cut carrots into thin diagonal slices. Heat rapeseed oil in a pan. Sauté pumpkin cubes for 5 minutes over medium heat. Add carrots and sauté for another 5 minutes. Season with salt and curry powder. Add vegetable broth and peas and simmer covered for an additional 5 minutes.

3. 3.

   For the dressing, roughly chop pumpkin seeds and mix with pumpkin seed oil, lemon juice, salt, and pepper. Rinse lamb's lettuce, wash, and shake dry. Slice goat cheese wheel into 12 slices. Wash lemon balm, shake dry, and pluck leaves.

4. 4.

   Combine rice and cranberries with pumpkin and carrots, season with salt and pepper, and divide into bowls. Arrange goat cheese slices and lamb's lettuce beside the bowl and drizzle with dressing. Sprinkle with lemon balm leaves and serve.