Winter salad with baked pumpkin

Ingredients for 2 servings:

• ½ pumpkin(s) (e.g. Hokkaido)
• Leaf salad (e.g. lettuce, purslane, lamb’s lettuce)
• 6 radishes
• ½ jar of tomatoes, semi-dried
• 1 handful of walnuts
• Thyme
• 1 tbsp, levelled honey
• 4 tbsp red wine vinegar
• 5 tbsp walnut oil
• salt and pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple, with walnut vinaigrette

Cut the pumpkin into slices about 0.5 cm thick, and halve larger pieces. Place the pumpkin slices on a baking sheet lined with baking paper, sprinkle with olive oil, thyme, salt and pepper and stir to distribute the seasoning evenly. Bake in a hot oven at 200 °C (top/bottom heat) until the pumpkin is soft, this takes about 15 minutes. While the pumpkin is in the oven, wash the lettuce, chop the semi-dried tomatoes, wash and thinly slice the radishes and roughly chop the walnuts. For the vinaigrette, mix the honey, red wine vinegar and walnut oil and season with salt and pepper. Place the salad ingredients and the vinaigrette in a bowl, mix well and place the pumpkin on top. Goes well as a starter, for example with game, or with bread as a light meal.