Pumpkin Salad with Cottage Cheese and Walnuts

Ingredients

• 1 Hokkaido pumpkin (800 g)
• 150 g Mushrooms
• 4 tbsp olive oil
• 2 Apples
• 50 g walnut kernels
• 2 sprigs parsley
• 2 tbsp Apple cider vinegar
• 2 tbsp lemon juice
• 1 tsp Honey
• Salt
• Pepper
• 150 g cottage cheese (10% fat)

Instructions

1. 1.

   Clean, wash, halve the pumpkin and scoop out the seeds with a spoon; cube the flesh. Clean and quarter the mushrooms. Place the pumpkin pieces and mushrooms on a parchment‑lined baking sheet. Drizzle with 1 tbsp oil and bake in a preheated oven at 200 °C (180 °C fan) for about 25 minutes until golden brown.

2. 2.

   Meanwhile wash, quarter, core and grate the apples. Chop the walnuts. Wash the parsley, pat dry, pluck the leaves and finely chop them. Whisk together the remaining oil with vinegar, lemon juice, honey, salt and pepper.

3. 3.

   Combine the pumpkin, mushrooms and apples with the dressing and spread on plates. Top with cottage cheese and sprinkle with parsley and walnuts.