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Autumn salad

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Ingredients for 4 servings:

  • 400 g pumpkin flesh
  • 2 tbsp pumpkin seeds, roasted
  • 2 tbsp oil (sunflower oil)
  • 200 g mushrooms
  • 200 g lamb’s lettuce
  • 4 tbsp balsamic vinegar
  • 5 tbsp oil (walnut oil)
  • 1 piece(s) ginger root
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salad with pumpkin

Depending on the variety, peel the pumpkin and then grate it. Trim and slice the mushrooms. Sauté the pumpkin in 1 tablespoon of oil, then remove from the pan. Sauté the mushrooms in the remaining oil. Prepare the marinade with the oil and balsamic vinegar. Peel the ginger and grate it directly into the marinade. Add the parsley. Arrange the lamb’s lettuce on the plates. Drizzle with a little marinade. Mix the remaining marinade with the pumpkin and mushrooms, then serve with the lamb’s lettuce. Sprinkle the pumpkin seeds over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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