Table of contents:
Another pumpkin recipe! You will never want to miss this light lunch again: Pumpkin wedges from the oven with herder cheese on lettuce and pomegranate seeds.
Ingredients for 2 people:
- 1 small Hokkaido pumpkin
- 1 block of shepherd's cheese
- some lamb's lettuce (rocket optional)
- 1 pomegranate
- (Pumpkin seed) oil
- Balsamic vinegar
Preheat the oven to 180 degrees. Wash, core and cut the pumpkin into wedges or large cubes. Place on a baking sheet, season, drizzle with oil and cook for about 15 minutes at 180 degrees.
In the meantime, core the pomegranate in a water bath to avoid staining (we will tell you how to do this here). Wash the lettuce and cut the shepherd's cheese into cubes. The shepherd's cheese cubes can be placed on the tray with the pumpkin for the last 5 minutes.
For the dressing, mix 5-6 tablespoons of balsamic vinegar with half a teaspoon of mustard, half a teaspoon of honey and half a clove of garlic (crushed). Drizzle the salad with it. Finally pour the olive or pumpkin seed oil over it.
Place the pumpkin wedges on the lettuce while still warm and garnish with the cheese and pomegranate seeds.