Pumpkin Salad

Ingredients

• 600 g Butternut squash (1 butternut squash)
• Salt
• Pepper
• 2 tbsp olive oil
• 10 g Mint (0.5 bunch)
• 100 g feta cheese (45% fat in whey)
• 1 tbsp Maple Syrup
• 1 tbsp Lemon Juice
• 1 tbsp Apple cider vinegar

Instructions

1. 1.

   Peel, deseed and cut the pumpkin into 1.5 cm thick slices. Arrange the slices on a baking sheet lined with parchment paper, season with salt and pepper, drizzle with 1 tablespoon of oil, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes.

2. 2.

   Meanwhile wash the mint, pat dry, and tear off the leaves. Crumble the feta cheese.

3. 3.

   Toss the roasted pumpkin with maple syrup, lemon juice, vinegar, and the remaining oil, season with salt and pepper, and mix well. Plate the salad and sprinkle with feta and mint.