John Myers
Ingredients for 2 servings:
- 150 g lamb’s lettuce
- 200 g chestnuts, pre-cooked or chestnuts
- 6 tbsp olive oil, or neutral oil
- 2 tbsp white wine vinegar
- 1 tsp honey
- salt and pepper
- ½ pumpkin(s), Hokkaido- cut into thin sticks
- 300 g chicken fillet(s) or shrimp, cooked OR:
- Ham
- Oil and butter for frying
- 1 tbsp honey
- possibly oil (garlic oil)
- possibly chili
- Thyme
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
Wash the lamb’s lettuce and spread it out on a nice platter. First cut the pumpkin into thin slices, then into strips. Heat the oil and add a knob of butter, add the chopped pumpkin, and fry briefly. 2-3 minutes is enough; it should still have a bite, but not be hard. Season with salt and pepper. If desired, you can season with herbs; I would recommend adding a little thyme. Mix the vinaigrette and immediately add the warm pumpkin, stirring well. Let it sit until ready to serve. Remove the chestnuts from their packaging and chop them. Heat butter in a pan (about 1 tbsp) and briefly mix with the honey, then add salt. Add the chestnuts and heat until hot, then glaze. Season with a pinch of chili, if desired, but it tastes good without. Now spread the pumpkin vinaigrette over the lamb’s lettuce and arrange the chestnuts decoratively on top. I added some fried chicken breast fillets and arranged them on the salad platter. Season everything with salt and pepper and drizzle with a little garlic oil, if desired. Enjoy with bread and a nice glass of wine.
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