Fresh salad with roasted pumpkin

Ingredients for 2 servings:

• 80 g arugula
• 150 g salad mix of your choice
• ½ jar tomatoes, dried in oil
• 100 g feta cheese
• 1 clove(s) garlic
• 1 medium-sized Hokkaido pumpkin(s), approx. 600 g
• 30 g pine nuts
• 2 tbsp mustard, sweet
• 2 tbsp white wine vinegar or light balsamic vinegar
• some olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

and delicious mustard dressing

Wash the pumpkin, remove the ends, and halve it. It’s best to scoop out the flesh and seeds with a tablespoon. Then cut the pumpkin into pieces about 3 x 3 cm in size. Heat a little olive oil in a pan and fry the pumpkin over medium heat, turning occasionally. The pumpkin needs about 10-15 minutes in the pan, depending on how firm you want it to be. So feel free to poke it with a fork every now and then to check the consistency. I find it best when the pumpkin is soft and the skin still has a bit of bite. Add the pine nuts 2-3 minutes before removing the pumpkin from the pan. Shake the pan occasionally. While the Hokkaido is frying in the pan, wash the lettuce, dry it, and chop it up a bit if desired. Chop the sun-dried tomatoes and add them to the salad. Some of the oil from the tomatoes can end up in the salad, but you should let them drain on a paper towel first to prevent the salad from becoming too oily. Dice the feta cheese and add it to the salad. Crush the garlic clove, add it to the salad, and stir well. For the dressing, mix the sweet mustard with the vinegar and about 2 tablespoons of oil (I like to use sun-dried tomato oil because it has a special flavor). Add about 6-7 tablespoons of water and season with salt and pepper. I always add the dressing directly to the salad, and I have the pumpkin and pine nuts placed on top at the table. A fresh baguette goes perfectly with this.