John Myers
Ingredients for 4 servings:
- 150 g lamb’s lettuce
- 100 g radicchio
- ½ Hokkaido pumpkin(s) (small)
- 4 spring onions
- 150 g soft goat cheese, mild
- 1 handful of walnuts, peeled and halved
- 1 ½ tbsp balsamic cream
- 1 tbsp lemon juice
- 3 tbsp olive oil (or more)
- ½ tsp mustard
- 2 tbsp vegetable broth (prepared, not powder)
- 1 tsp honey
- Thyme
- rosemary
- salt and pepper
- Sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
simple, festive, appetizer
Deseed half the pumpkin and cut into wedges. Toss with 1 tablespoon of olive oil, salt, thyme, and rosemary, and place in a baking dish. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. In the meantime, clean and wash the lamb’s lettuce and slice the radicchio. Cut the spring onions into larger pieces and slice the goat cheese. Remove the pumpkin wedges from the oven and toss with the spring onions. Place the goat cheese on top and drizzle with a little honey. Bake for another 10 minutes. For the dressing, mix or shake the balsamic vinegar, lemon juice, about half a teaspoon of salt, pepper, a pinch of sugar, mustard, and vegetable stock well. Then fold in 2 tablespoons of olive oil and season to taste. Toss the dressing with the leaf salad in a bowl and then divide among 4 plates. Let the pumpkin wedges and goat cheese cool until they are still lukewarm. Serve on the leaf salad with the halved walnuts.
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