Lamb's lettuce with fried pumpkin strips

Ingredients for 4 servings:

• 160 g lamb’s lettuce
• 400 g Hokkaido pumpkin(s) or butternut squash
• 4 tbsp orange juice, freshly squeezed
• 4 sprigs parsley, chopped
• 2 tbsp lemon juice
• 2 tsp mustard, medium hot
• 2 tsp honey, liquid
• 5 tbsp pumpkin seed oil, Styrian
• salt and pepper
• 4 tbsp pumpkin seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

an autumnal salad with fruity dressing

Peel and roughly dice the pumpkin. Cover and fry in a little vegetable oil for a few minutes, turning frequently, until tender. Season with salt and pepper. Wash and spin the lamb’s lettuce, then divide evenly among 4 plates. Mix a dressing with orange juice, lemon juice, salt, pepper, parsley, mustard, honey, and pumpkin seed oil. Arrange the cooked pumpkin cubes over the salad and drizzle with the dressing. Briefly roast the pumpkin seeds in a hot pan without fat and then garnish the salad with them.