Pumpkin Potato Salad with Turkey Steak

Cook potatoes for 20 minutes. In the meantime, core the pumpkin (about a quarter of a small pumpkin), cut into strips and thinly slice them. Finely dice the onions. Roast the pumpkin seeds in a fat-free pan, set aside. Cut the pork belly into fine cubes and fry them. Remove crackling, pour half of the leaked fat into a cup.

Fry the pumpkin slices in the other half of the fat. Let the potatoes cool down briefly, peel and cut into slices. Add the pumpkin. Put the rest of the fat in the pan, fry the onions until translucent, deglaze with approx. 100 ml of water and the vinegar, add a little syrup, the vegetable powder, salt and pepper, simmer for about 2 minutes. Stir in the oil and fold into the potatoes while it is still hot. Let rest.

During the resting time, salt and pepper the turkey schnitzel and sprinkle with a little semolina (creates a fine crust) and fry in clarified butter. Fold the greaves, pumpkin seeds and parsley into the salad and season to taste. Must be eaten lukewarm.