Autumn sandwich with pumpkin mash, roasted Brussels sprouts, feta, cress and apple

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• n. B. Oil for frying
• 2 onions, red, finely diced
• 1 tsp curry powder
• 1 chili pepper(s), finely chopped
• 1 lemon(s), juice
• possibly water if needed
• 500 g Brussels sprouts, cleaned
• 2 tbsp olive oil
• 1 tsp salt
• 200 g feta cheese, shredded
• 1 bowl of cress
• 1 apple, sour
• 4 slices of farmhouse bread

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Ayurvedic

Halve the pumpkin, remove the seeds, and cut into pieces. Heat plenty of oil in a pan. Add the pumpkin, chili, and onions and sauté until translucent. Add the curry powder and lemon juice and mix well. Cover and simmer for 20 minutes, adding a little water if necessary, and then roughly mash. Meanwhile, fry the Brussels sprouts in olive oil until lightly browned, and season well with salt. Spread the mash on the bread. Then scatter the Brussels sprouts, feta cheese, and freshly grated apple over the top, sprinkle with cress, and enjoy. Another variation would be sweet potato instead of pumpkin and coriander instead of cress—also delicious.