Lamb's lettuce with roasted pumpkin

Ingredients for 4 servings:

• 300 g pumpkin flesh, e.g. Hokkaido
• 75 g onion(s)
• 2 tbsp oil, olive oil
• 2 tbsp vinegar, e.g. balsamic vinegar
• 2 tbsp oil (pumpkin seed oil)
• Sea salt
• pepper
• 150 g lamb’s lettuce
• 60 g cheese, e.g. feta cheese
• 1 tbsp pumpkin seeds, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the pumpkin into 0.5 cm thick slices, quarter the onions and cut into strips. Pat the pumpkin dry with kitchen paper and lightly fry in olive oil on both sides in several batches. Remove the pumpkin from the pan, sauté the onions until translucent, and add to the pumpkin. Mix the pumpkin seed oil, balsamic vinegar, sea salt, and pepper, pour over the pumpkin and onion mixture, and let it marinate for about an hour. Wash the lamb’s lettuce thoroughly and arrange on a large platter. Drain the pumpkin slices, reserving the marinade. Arrange the pumpkin next to the lamb’s lettuce. Drizzle the reserved marinade over the lamb’s lettuce. Roughly crumble the feta cheese and sprinkle it over the salad, then sprinkle the chopped pumpkin seeds over the pumpkin.