Pumpkin and potato salad with bacon

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 450 g pumpkin(s), Hokkaido
• 2 onions
• 2 garlic cloves
• 6 spring onions
• 40 g clarified butter
• 2 tsp honey
• ½ lemon(s), the juice
• 100 ml vegetable stock
• salt and pepper
• 2 tbsp vinegar
• 150 g air-dried bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the potatoes for 20-25 minutes until tender. Meanwhile, clean, deseed, and dice the pumpkin. Finely chop the onions and garlic. Slice the spring onions into rings. Finely dice the bacon. Sauté the onions in clarified butter, add the pumpkin, and fry for 2-3 minutes. Stir in the garlic and honey, deglaze with lemon juice and stock, and sauté for another 8 minutes, until the pumpkin is almost tender. Peel and roughly dice the potatoes, then mix with the pumpkin and spring onions. Season with salt, pepper, and vinegar. Fry the diced bacon in a dry pan and sprinkle over the salad.