planted.bundles
Loyalty program
Locations
Events
planted.news
Ingredients
2
Portions
100g lamb's lettuce
1 handful of walnuts
½ Hokkaido pumpkin
1 handful of parsley
2 tbsp honey
9 tbsp olive oil
3 tbsp white balsamic vinegar
Half a lemon
Pinch of cinnamon
400g planted.pulled chimichurri
1 handful of walnuts
½ Hokkaido pumpkin
1 handful of parsley
2 tbsp honey
9 tbsp olive oil
3 tbsp white balsamic vinegar
Half a 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 the baking tray with baking paper.
2
Wash the Hokkaido pumpkin, cut it in half and scrape out the seeds with a tablespoon. Cut the pumpkin half including the peel into wedges.
3
Spread on the baking tray, add 4 tablespoons of olive oil and a pinch of cinnamon over it and season with salt.
4
Cook the pumpkin in the oven for about 20 minutes.
5
In the meantime, roughly chop the walnuts and mix with 2 teaspoons of honey. After 12 minutes of baking, spread over the pumpkin and bake for 8 minutes.
6
For the dressing, chop the parsley finely and mix with 5 tablespoons olive oil, 3 tablespoons white balsamic vinegar and 1 tablespoon honey.
7
Heat the planted.pulled chimichurri in a pan for 3-5 minutes and refine with the juice of half a lemon.
8
Wash the lamb's lettuce and arrange on a plate with the pumpkin, walnuts and the planted.pulled chimichurri.
9
Finally spread the dressing over it.
