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Ingredients
2
Servings
100g field salato
1 handful of walnuts
½ Hokkaido pumpkin
1 handful of parsley
2 tablespoons honey
9 tablespoons olive oil
3 tablespoons white balsamic vinegar
Half lemon
pinch of cinnamon
400g planted.pulled chimichurri
1 handful of walnuts
½ Hokkaido pumpkin
1 handful of parsley
2 tablespoons honey
9 tablespoons olive oil
3 tablespoons white balsamic vinegar
Half lemon
pinch of cinnamon
400g planted.pulled chimichurri
Products in this recipe
planted.pulled
Spicy herbs
Preparation
1
Preheat the oven (fan oven: 180°C), line a baking tray with baking paper.
2
Wash the Hokkaido pumpkin, cut in half and scrape out the seeds with a tablespoon. Cut the pumpkin half with the peel into wedges.
3
Spread on the baking tray, add 4 tablespoons of olive oil, a pinch of cinnamon and salt.
4
Cook the pumpkin in the oven for about 20 minutes.
5
In the meantime, coarsely chop the walnuts and mix with 2 tsp honey. After 12 minutes baking time, spread over the pumpkin and bake for 8 minutes.
6
For the dressing, chop the parsley and mix with 5 tablespoons of olive oil, 3 tablespoons of white balsamic vinegar and 1 tablespoon of honey.
7
The planted.pulled chimichurri in a pan for 3-5 minutes and add the juice of half a lemon.
8
Wash the lamb's lettuce and place on a plate with the pumpkin, walnuts and the planted.pulled chimichurri.
9
Finally, spread the dressing over the top.
