Warm pumpkin salad with rocket, basil and goat cheese

Ingredients for 2 servings:

• ½ Hokkaido pumpkin(s)
• 1 bunch of rocket
• 15 basil leaves
• 100 g goat’s cheese
• 3 tbsp agave syrup or maple syrup
• 3 tbsp honey (chestnut honey)
• 2 tsp mustard, medium hot
• 1 tsp paprika powder, hot
• lemon juice
• Walnut vinegar
• olive oil
• Hazelnut oil
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat oven to 225°C (top/bottom heat). Deseed the pumpkin and cut into 1/2 cm thick wedges. Arrange the pumpkin slices on a baking sheet lined with baking paper (oiled if desired) and bake in the hot oven on the second-to-lowest rack for 10 minutes. Mix a marinade made from paprika powder, half of the honey/agave syrup or maple syrup, and 1 tablespoon of olive oil. Brush the slices with it, and bake for another 10-15 minutes. In the meantime, clean and wash the arugula and spin dry. Wash the basil. Cut the cream cheese slices into smaller pieces. Mix the remaining honey, lemon juice, mustard, walnut vinegar, olive oil, and hazelnut oil (if desired), along with salt and pepper, to make a vinaigrette. Remove the pumpkin from the oven, divide it between two plates, and top with the arugula, basil, and cheese. Drizzle with the vinaigrette. Tips: Top with fried bacon strips, fried chanterelles, fried veal or chicken strips, etc., and serve. Serve with flatbread and the last rosé of the summer.