Pumpkin Salad with Thin Beef Strips and Watercress

Ingredients

• 400 g pumpkin flesh
• 5 tbsp olive oil
• 1 splash dry white wine
• 2 handfuls watercress
• 1 handful frisée lettuce (or arugula)
• 2 tbsp roasted pumpkin seeds
• 200 g Bündner beef (thinly sliced)
• 1 tbsp sour cream
• 1 pinch sugar
• 5 tbsp balsamic vinegar
• coarse Sea salt
• fresh ground pepper

Instructions

1. 1.

   Dice the pumpkin and sear in 1-2 tbsp hot oil until browned. Deglaze with wine and simmer covered for 5-10 minutes, depending on variety.

2. 2.

   Wash and dry the watercress and frisée; arrange them with pumpkin cubes and seeds on plates. Top with Bündner beef. Whisk remaining oil with sour cream, 2-3 tbsp water, sugar, and balsamic; drizzle over salad.

3. 3.

   Season with sea salt and pepper before serving.