Feta with pumpkin seed brittle and apple-chili jam

Ingredients for 4 servings:

• 500 g apples, peeled and diced
• 80 g gelling sugar 2:1
• ½ m.-sized lemon(s), the juice
• 125 ml white wine
• ½ m.-sized chili pepper(s), possibly more
• some salt and pepper, freshly ground
• 4 tbsp pumpkin seeds, roasted and salted, coarsely chopped
• 60 g sugar
• 200 g feta cheese or goat cheese
• some mixed leaf salad (e.g. rocket, lamb’s lettuce, lettuce, radicchio)
• 2 tbsp pumpkin seed oil
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

with marinated leaf salad

For the apple and chili jam, peel and core the apples, and finely dice the flesh. Trim and finely chop the chili pepper. Purée the apple pieces with the chili, gelling sugar, lemon juice, and wine in a food processor. Bring the mixture to a boil in a saucepan and simmer over low heat for about ten minutes. Season with salt and pepper and chill for 2-3 hours. This amount is a bit large for four people, but the jam also tastes great with hard cheese and can be stored in hot, rinsed twist-off jars. I always make extra and fill them into small jars. For the brittle, melt the sugar in a pan over low heat until light brown caramel. Chop 2 tablespoons of the pumpkin seeds, add them to the caramelized sugar, and mix everything together. Pour the mixture onto the baking paper and smooth it down with a wet spoon. You can divide it into four pieces now, or break it apart after it has cooled. Cut the cheese into 4 squares or 4 equal pieces and place on a baking sheet lined with baking paper. Break the cooled brittle into pieces and place on top of the cheese pieces. Heat in the oven at 180°C (top/bottom heat) for 5-7 minutes. Wash the lettuce. Mix together a dressing of balsamic vinegar, pumpkin seed oil, salt, and pepper and marinate the salad with it. Arrange the marinated salad on plates. Sprinkle 2 tablespoons of pumpkin seeds on top. Place a piece of cheese on each salad and arrange the apple and chili jam decoratively on the plate or serve in bowls. Serve with brown bread or baguette.