Pumpkin salad with avocado and mozzarella

Ingredients for 2 servings:

• 400 g pumpkin flesh, prepared and weighed
• 1 avocado(s)
• 100 g cherry tomatoes
• 1 ball of mozzarella, approx. 125 g
• n. B. basil leaves
• 2 tbsp oil for baking
• some salt and pepper, freshly ground
• 1 small onion(s), red, optional
• 2 tbsp oil, approx.
• 4 tbsp condimento bianco, approx.
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Main course or starter

Cut the prepared, peeled pumpkin into 2 cm cubes. Place in a shallow dish, sprinkle with salt and pepper, and toss with a little oil to coat the pumpkin evenly. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 20-30 minutes, stirring once or twice. The cooking time may vary depending on the type of pumpkin. Allow the cooked pumpkin to cool. Meanwhile, halve the cherry tomatoes, dice the mozzarella cheese not too finely, and slice a few basil leaves into strips. Mix the dressing ingredients well. It’s best to use a little less oil and vinegar at first, then season the salad with vinegar later, adding a little more oil if needed (the pumpkin is already prepared with oil). Place the pumpkin in a bowl while it’s lukewarm or completely cooled. Add the mozzarella, tomatoes, and basil along with the dressing and mix gently. Remove the avocado from its skin, dice it, and carefully toss it into the salad, seasoning with salt, pepper, and vinegar. This amount is enough for at least two people as a main course. Serve small as an appetizer; it’s very filling. Variation: Slice or dice a small red onion and let it macerate in the dressing before adding it to the salad.