John Myers
Fried Pumpkin with Lamb’s Lettuce
The perfect fried pumpkin with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- 250 g Hokkaido meat
- 200 g Lamb’S lettuce
- 2 Thinly sliced garlic cloves
- 1 Onion in wedges
- 40 g Red lenses
- 250 ml Vegetable broth
- Salt pepper
- 4 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Honey
- Cayenne pepper
- Clean, wash and drain the lettuce.
- Cook the lentils in the vegetable stock for 5 minutes, place in a sieve and drain.
- Cut the pumpkin meat into wedges and fry briefly in 2 tablespoons of olive oil.
- Add onion wedges and garlic slices, sauté until translucent and season with salt and pepper.
- Whisk the rest of the olive oil with the balsamic vinegar and honey.
- Season to taste with salt and cayenne pepper.
- Spread the lettuce on the plates.
- Spread the pumpkin and lentils on top and drizzle with the dressing
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