Pumpkin Salad with Beans

Ingredients

• 600 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 10 g ginger (1 piece)
• 2 tbsp olive oil
• Salt
• Pepper
• 50 g baby spinach (1 handful)
• 3 shallots
• 2 Garlic cloves
• 200 g black beans (canned; drained weight)
• 5 tbsp Rapeseed Oil
• 4 tbsp Lemon juice
• 1 tsp Honey
• 1 tbsp hazelnut oil

Instructions

1. 1.

   Clean, wash, halve the pumpkin, remove seeds, cut flesh into thin strips. Peel and finely chop ginger. Mix olive oil with salt, pepper, and ginger. Brush pumpkin strips with mixture, place on parchment-lined baking sheet, bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes.

2. 2.

   Meanwhile wash spinach and spin dry. Peel shallots and cut into slivers. Peel garlic and split lengthwise. Drain beans in a sieve.

3. 3.

   Heat 2 tbsp oil in a pan. Sauté shallots and garlic over medium heat for 2 minutes, then remove. Add remaining oil, heat on high. Add drained beans and fry 3–4 minutes until they pop.

4. 4.

   Whisk lemon juice, salt, honey, pepper, and hazelnut oil into a dressing. Arrange pumpkin, beans, shallots, and garlic on plates and drizzle with dressing.