John Myers
Ingredients for 4 servings:
- 700 g pumpkin(s), peeled, seeded, floury variety
- some salt (possibly herbal salt)
- some olive oil
- 50 ml Balsamic vinegar, white
- 50 ml apple cider vinegar
- some salt
- some pepper, black from the mill
- 50 ml pumpkin seed oil
- 50 ml olive oil
- 1 large carrot(s), finely diced (Brunoise)
- 100 g leek, green, very finely chopped
- 1 shallot(s), very finely chopped
- 2 tbsp parsley, finely chopped
- 1 tbsp chives, finely chopped
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Preheat the oven to 220 degrees Celsius. Cut the pumpkin into wedges. Season with salt, brush with olive oil, place on a baking sheet lined with parchment paper, and bake in the oven for 12 to 15 minutes (if unsure, test with a needle). Briefly steam the leeks and carrots, rinse with cold water, and drain well. Mix the two vinegars with salt until the salt dissolves. Add the two oils and mix well. Add the vegetables, herbs, and shallot, season with pepper, and mix well again. Arrange the still-slightly warm pumpkin wedges on a plate, pour the vinaigrette over them, and serve immediately.
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