Vegetarian warm pumpkin salad

Ingredients for 2 servings:

• 1 Hokkaido pumpkin (se), approx. 700 g
• 250 g parsnip(s)
• 250 g onion(s), red
• 1 organic lemon(s)
• 6 cloves garlic
• 50 g olives, black, pitted
• 200 g sheep’s cheese
• 4 tbsp olive oil
• Salt
• Thyme

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Wash the pumpkin, remove the seeds, and cut into thin slices, including the skin. Peel the parsnips and cut into long pieces. Peel the onions and cut each into 8 wedges. Peel and halve the garlic cloves. Wash the lemon and cut it lengthwise into 8 wedges. Mix everything in a large bowl with the olive oil, salt, and thyme. Pour the mixture onto a baking sheet lined with baking paper. Bake in the preheated oven for about 25 minutes. Let stand for 5 minutes after the dish is turned off. Serve on plates and add feta cheese and olives, if desired.