in Switzerland

Pumpkin, bean and cheese salad

updated

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Ingredients for 4 servings:

  • 400 g pumpkin flesh, cut into sticks
  • 400 g beans, green, prepared (possibly frozen beans)
  • 150 g cheese (Gruyère), cut into sticks
  • 1 medium-sized onion(s), chopped
  • 4 tbsp pumpkin seeds
  • 2 tbsp pumpkin seed oil
  • 4 tbsp Balsamic vinegar bianco
  • 4 tbsp rapeseed oil
  • 1 tsp, heaped mustard
  • 2 clove(s) garlic, squeezed
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Ideal for taking to the store

Briefly boil the pumpkin sticks in salted water until they are still firm to the bite, then immediately rinse with cold water. Boil the beans in salted water until al dente, drain, and let cool briefly. For the dressing, mix all ingredients well. Combine the pumpkin sticks, beans, onions, and cheese in a bowl. Mix well with the dressing and divide among 4 plates. Sprinkle with the pumpkin seeds and drizzle with the pumpkin seed oil.

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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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