Oven-baked pumpkin and green asparagus with lamb's lettuce and feta cheese

Ingredients for 4 servings:

• 1 kg pumpkin flesh, cut into 2-3cm slices (e.g. Hokkaido)
• 500 g asparagus, green
• 4 handfuls of lamb’s lettuce (approximately)
• 2 packs of feta cheese, crumbled
• e.g. pumpkin seeds
• 1 tsp mustard
• 2 tbsp liquid honey (or maple syrup)
• 1 tbsp syrup (pomegranate syrup)
• 1 tbsp pumpkin seed oil
• e.g. salt and pepper
• chili powder
• 1 tbsp liquid honey (or maple syrup)
• 1 tsp mustard
• 1 tbsp syrup (pomegranate syrup)
• 2 tbsp vinegar (light balsamic vinegar or white wine vinegar)
• 2 tbsp pumpkin seed oil
• 1 dash of lemon juice
• 1 dashes sweetener (or sugar; taste)
• e.g. salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with sweet-sour-spicy marinade

Pre-cook the pumpkin in a greased baking dish in a preheated oven at 220°C for about 10 minutes. Brush the slices on both sides with the marinade, turning once. Add the green asparagus, drizzle with a little oil, and cook for another 10-15 minutes (long enough so both vegetables still have a bite). Meanwhile, sort the lamb’s lettuce, wash it, and drain well, then divide it between 4 plates. Prepare the dressing and season to taste. Let the cooked pumpkin slices and asparagus cool slightly and place them on the lamb’s lettuce. Crumble feta cheese over the vegetables and drizzle with the dressing. Sprinkle with a few pine nuts, if desired. If you like, you can also drizzle with pumpkin seed oil.