John Myers
Ingredients for 2 servings:
- 400 g pumpkin(s)
- 2 tbsp oil
- Salt
- Pepper, freshly ground
- 3 tbsp hazelnut oil
- 2 tbsp rapeseed oil
- 4 tbsp balsamic vinegar
- some salt
- some pepper, freshly ground
- 1 pinch(s) of sugar
- 1 romaine lettuce heart(s) or 2 portions of leaf salad
- 2 tbsp pine nuts
- 20 g Parmesan, sliced
- 100 g cottage cheese
- 300 g minced beef
- ½ roll, stale
- 1 small onion(s)
- 1 tsp salt
- n. B. Pepper, freshly ground
- 1 tsp oregano, dried
- 1 m.-sized egg(s)
- some oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Preheat the oven to 200°C (top/bottom heat). Stir or shake together all the dressing ingredients. Toast the pine nuts all over in a dry pan until fragrant and lightly browned. Let cool on a plate. Cut the peeled and deseeded pumpkin into thumb-thick wedges and then thinly sliced crosswise. Mix in a large, shallow baking dish with the oil and spices to coat thoroughly. Bake for about 30-40 minutes, or until tender. Turn 2-3 times to check if the slices are cooked through. Cooking time may vary depending on the pumpkin, oven, and thickness of the slices. Mix with just under half of the dressing and let cool. Use lukewarm or room temperature. For the meatballs, soak the bread roll in lukewarm water and squeeze out any excess moisture. Finely dice the onion. Knead all the ingredients well, form into small balls, and fry. Serve warm or cooled with the salad. Trim and wash the lettuce, dry thoroughly, and cut or tear into bite-sized pieces. Toss with half of the dressing and divide among plates. Arrange the warm or cooled pumpkin on the salad, scatter the cottage cheese on top, and sprinkle with Parmesan shavings and pine nuts. Arrange the meatballs, warm or cooled, on the plate. Instead of meatballs, you can serve pan-fried meat or salmon fillet with the salad.
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