Lukewarm pumpkin salad

Ingredients for 2 servings:

• 600 g pumpkin flesh, cut into thin slices
• 1 tbsp rapeseed oil for steaming
• some water
• 150 g mixed vegetables (e.g. leeks, celery, carrots), diced
• 2 cloves garlic
• 3 tbsp Balsamic vinegar bianco
• 3 tbsp pumpkin seed oil
• 3 tbsp vegetable broth
• Salt and pepper from the mill
• 2 tbsp pumpkin seeds, roasted without fat
• a little leek, cut into very thin rings

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Steam the pumpkin in rapeseed oil and cook, covered, with a little water, until just tender. For the dressing, cook the vegetables in a little water until tender. Finely puree the vegetables, garlic, vinegar, pumpkin seed oil, and broth, and season with salt and pepper. Arrange the warm pumpkin on a plate and drizzle with the dressing. Garnish with pumpkin seeds and leek rings, drizzle with a few drops of pumpkin seed oil, and serve lukewarm.