Rösti schnitzel with pumpkin and leek pesto

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 8 small pork schnitzels
• 1 stalk(s) leek
• 1 onion(s)
• 500 g potatoes
• 150 g cheese, in one piece e.g. mountain cheese or Gouda
• 50 g butter, soft
• 4 tbsp oil
• some salt
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat oven to 225°C. Line a baking tray with baking paper. Rinse the schnitzel, pat dry, season with salt and pepper. Wash and deseed the pumpkin and cut into thin wedges. Trim the leek, halve lengthwise, wash and cut into 3 cm pieces. Cook in boiling salted water for 1 minute. Refresh, drain and pat dry. Finely grate 50 g of cheese and coarsely grate the rest. Peel and finely dice the onion. Peel and wash the potatoes, finely grate them and squeeze the excess liquid. Mix the potatoes and onion, season with salt and pepper. Heat 2-3 tablespoons of oil in a large pan. Add 8 tablespoons of the potato mix, flatten them and fry over medium heat, turning once. Place the rösti on a baking tray lined with baking paper. Add another tablespoon of hot oil to the pan and fry the pumpkin wedges over medium heat for 8-10 minutes. Season with salt and pepper. Meanwhile, coarsely puree the leek with butter in a food processor. Stir in the finely grated cheese. Season with salt and pepper. Brown the schnitzels in the remaining hot oil for 1 minute on each side. Place the schnitzels on the hash browns and spread thickly with leek pesto. Place the pumpkin wedges on top. Sprinkle with the remaining cheese and bake the schnitzels on the middle rack of the oven for 5-10 minutes.