Pumpkin salad with tomatoes, arugula and feta

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin(s)
• 250 g cocktail tomatoes
• 1 handful of arugula
• 100 g feta cheese
• 2 spring onions
• 2 tbsp olive oil
• 1 tbsp raspberry vinegar
• salt and pepper

Instructions

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

Quick salad with baked Hokkaido

Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash the Hokkaido pumpkin with its skin on, cut it open, and thoroughly remove the seeds. Cut into bite-sized pieces. Place these on a baking sheet, drizzle with olive oil, and season with sea salt. Place the sheet in the oven and roast the pumpkin for 15 minutes. In the meantime, wash the vegetables. Halve the tomatoes, tear the arugula into small pieces, slice the onions, and dice or crumble the feta. Now it’s time to serve. Divide the salad between two plates, add the Hokkaido, tomatoes, cheese, a tablespoon each of oil and vinegar, as well as salt and pepper. Sprinkle the onion rings on top and enjoy. Tips: You can also toss the tomatoes, arugula, and onions with oil, vinegar, salt, and pepper beforehand to make a small salad. Place the cheese on the sheet with the pumpkin so it gratins a little. Divide the salad between the plates and arrange the pumpkin and cheese on top. There is a video for this recipe on my YouTube channel: https://youtu.be/5DOIweNUibc