Pumpkin Carpaccio

Ingredients

• 600 g pumpkin flesh
• 1 large tomato
• 20 g frisée lettuce
• 0.5 bunch basil (10 g)
• 2 tbsp pumpkin seed oil (20 g)
• 2 tbsp sunflower oil (20 g)
• 3 tbsp sherry vinegar (30 ml)
• Salt
• Pepper
• 1 tsp maple syrup
• 4 tbsp pumpkin seeds (60 g)

Instructions

1. 1.

   Slice the pumpkin flesh into very thin rounds. Wash the tomato, pat dry and quarter it. Remove the seeds and dice the flesh finely. Clean the frisée, wash it and tear into bite‑sized pieces. Rinse the basil, shake off excess water and pluck the leaves from the stems. Whisk together the pumpkin seed oil, 1 tbsp sunflower oil and sherry vinegar. Season with salt, pepper and maple syrup.

2. 2.

   Roast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes. Remove and set aside. Heat the remaining oil, then fry the pumpkin slices in batches for about 2 minutes each. Drain on paper towels.

3. 3.

   Arrange the pumpkin with frisée. Drizzle the carpaccio with the dressing, sprinkle tomato cubes, pumpkin seeds and basil on top.