Preheat the oven to 200 degrees upper lower heat. Cut the Hokkaido pumpkin into approx. 1 cm cubes, mix with 3 pressed garlic cloves and olive oil and cook in the oven for 20 minutes until the roasted color is visible.
Toast the sesame oil, finely chopped chillies and the sugar snap peas cut into strips in a pan. Finely chop the coriander and add it and season with salt. Finely dice the cucumber, mix with the pods and season with soy sauce
Heat the oat milk in a saucepan. Mix the pumpkin in a blender with warm oat milk, nutmeg and zest from a lemon to a puree.
For the dressing, mix the lime juice, olive oil, maple syrup and ginger.
Mix oat milk, spelled flour, spicy harissa paste, salt and smoked paprika powder to form a dough
In another bowl, mix 630 spelled flour, panko breadcrumbs, Cajun spice and salt. Carefully pull the mushroom roses one after the other through the dough, then place in the breading and press down evenly.
5 minutes before serving, place the mushrooms in the hot fat and fry until crispy and golden brown. Remove from the fat and drain excess fat on a paper towel and season with a little salt.
Cut the apples into fine cubes and mix with the lemon juice.
Put a tablespoon of puree on each plate, make a well and then quickly pucker with the round shape on the plate, so that a nice swirl is created, put the salad on top, the mushrooms on top, and finally pile up the apple cubes. Sprinkle with a little coarse pepper and the sesame seeds.
Image rights: Wiese Genuss