Oven Pumpkin on Spinach Salad with Bread

Oven pumpkin and spinach salad with goat cheese:

1. Preheat the oven (200 ° C / fan oven). Wash the pumpkin, quarter it, scrape out the seeds. Dice the pulp including the skin, then mix with 2 tablespoons of oil, season with salt and pepper.
2. Bake in the oven on a baking sheet lined with baking paper for about 20 minutes.
3. Rinse the chickpeas. Sort out the spinach, wash. Drain both. Wash the chives, cut into rolls. Mix with lemon zest, lemon juice, salt and pepper.
4. Beat in 2 tablespoons of oil. Mix with the pumpkin and prepared salad ingredients. Crumble the cheese over it.
5. Roast the pistachios without fat in the pan over a low heat, turning them over and over and then pouring them over the salad.

Bread without kneading:

1. Mix the lukewarm water, sugar and yeast in a bowl and add the flour and salt. Mix in the flour and salt loosely with a silicone or wooden spoon.
2. Cover the bowl and let rise in a cool place for at least 18 hours.
3. Now beat the dough with a dough card again and again in the large bowl from the outside to the inside. The dough is very soft, so you fold it in the bowl.
4. In the meantime, preheat the oven to 250 ° C top / bottom heat. Grease the magician well and flour the bottom a little. Pour the soft dough into the mold and dust with a little flour. Immediately place in the preheated oven and bake for 50 minutes.
5. After the baking time, remove the lid and continue baking for 10 minutes. Immediately remove the bread from the pot and let it cool down on a wire rack.