Baked pumpkin wedges with avocado and beetroot

Ingredients for 4 servings:

• 1 Hokkaido pumpkin(s), small, approx. 500 g
• salt and pepper
• some oil
• 1 avocado(s)
• some lime juice
• 2 beetroots, cooked
• 80 g baby spinach
• 2 tbsp pumpkin seeds
• 2 tbsp Balsamic vinegar, white
• some agave syrup
• salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in smaller quantities also suitable as a starter

Preheat oven to 180°C (top and bottom heat). Wash and halve the pumpkin, remove the seeds and fibers with a spoon, and cut the flesh and skin into wedges. Arrange on a baking sheet lined with baking paper, season with salt and pepper, brush with oil, and bake for about 20 to 30 minutes. Halve the avocado, remove the stone and skin, cut the flesh into twelve to sixteen wedges, and drizzle with lime juice. Peel and slice the beetroot. Wash the spinach and spin dry. For the dressing, mix together the balsamic vinegar, agave syrup, salt, and pepper, and whisk in the oil. Stack the pumpkin and agave wedges, along with the beetroot slices, in portions to form a tower, and arrange the spinach next to it. Drizzle everything with the dressing and serve sprinkled with pumpkin seeds.