Lukewarm vegetable salad with trout fillet

Ingredients for 4 servings:

• 0.33 small jar beetroot, drained
• 500 g potato(s), waxy
• 500 g Hokkaido pumpkin(s)
• olive oil
• Sea salt
• 1 bunch of parsley
• 3 spring onions
• 1 tsp horseradish from the jar
• 2 tbsp pumpkin seed oil
• 1 tbsp honey
• 3 tbsp lemon juice
• pepper
• 2 trout fillets, smoked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Autumnal delight with beetroot, Hokkaido, potatoes

Preheat oven to 180°C (160°C fan-assisted oven). Peel the potatoes and slice or dice them, cut the pumpkin into bite-sized wedges. Mix everything with 2 tablespoons of olive oil and 1/2 teaspoon of salt and spread on a baking sheet. Bake in the oven for 35 minutes. Chop the parsley, slice the spring onions, and mix with the horseradish, pumpkin seed oil, 3 tablespoons of olive oil, honey, lemon juice, salt, and pepper. Remove the vegetables from the oven and toss with the dressing. Add the beets, cut the trout fillets, and arrange them on top.