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Pumpkin and arugula salad

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Ingredients for 4 servings:

  • 100 g arugula
  • 150 g Halloumi or other firm sheep’s cheese
  • 150 g pumpkin(s)
  • 2 tbsp butter
  • 3 tbsp balsamic vinegar, dark
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

autumnal

Cut the pumpkin into approximately 1 cm thick slices and boil briefly in a little water. It should still be firm to the bite. Wash the arugula and tear it into small pieces. Cut the cheese and pumpkin into 1 cm thick cubes and fry briefly and quickly in a pan with butter. Then add the butter to the arugula. Sprinkle with pepper, salt, and balsamic vinegar, and mix.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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