Hokkaido bean salad

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 400 g green beans (princess beans)
• salt water
• 100 ml balsamic vinegar bianco
• 2 tbsp agave syrup
• ¼ tsp ginger powder or some fresh grated ginger
• ¼ tsp coriander powder
• salt and pepper
• n. B. pumpkin seeds, roasted

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

autumnally fresh

Cut the Hokkaido pumpkin into small pieces. Fry in a pan with a little olive oil and cook. Add a little salt. Meanwhile, cut the beans into approximately 3 cm long pieces and cook in boiling salted water until al dente. Place the pumpkin flesh and beans in a bowl. Bring the vinegar, agave syrup, and spices to a boil in a small pan and simmer over low heat until the broth has thickened slightly. This is very important, as otherwise the salad will become too vinegary. Pour the thickened broth over the vegetables and let it stand for at least 2 hours, stirring occasionally. Season to taste with salt and pepper, if desired. Sprinkle with roasted pumpkin seeds.