Pumpkin and zucchini carpaccio with ginger vinaigrette

Ingredients for 4 servings:

• 1 piece(s) ginger, walnut-sized
• 2 spring onions
• 1 bunch of chives
• 5 tbsp lemon juice
• Salt and pepper, black
• 2 ½ tbsp sesame oil
• 2 ½ tbsp sunflower oil
• 350 g pumpkin(s), e.g. butternut, or zucchini
• 1 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

wonderfully refreshing and something completely different

Peel the ginger, roughly chop it, and press it through a garlic press or chop it very finely. Wash and trim the spring onions. Finely slice the green onions and set aside for sprinkling. Finely chop the onions. Mix the lemon juice with salt, pepper, ginger, and chopped onions. Gradually whisk in both oils. Remove the seeds and stringy flesh from the pumpkin and peel it. Slice it into thin slices using a cucumber slicer. Arrange the slices on large plates, overlapping and alternating, like roof tiles. Spread the ginger-vanilla dressing over the slices and scatter the onion rings on top. It looks particularly beautiful when combined with pumpkin and zucchini. But you can also make it with just pumpkin or zucchini. Serve with baguette bread.