Summary

Ingredients

• 1 Hokkaido pumpkin (se), small, approx. 500 g
• salt and pepper
• some oil
• 1 avocado (s)
• some lime juice
• 2 beetroot, cooked
• 80 g baby spinach
• 2 tablespoon pumpkin seeds

For the dressing:

• 2 tablespoon balsamic vinegar, white
• some agave syrup
• salt and pepper
• 2 tablespoons oil

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Instructions

1. Preheat the oven to 180 ° C top and bottom heat. Wash the pumpkin, cut in half, remove the seeds and fibers with a spoon, cut the flesh with the skin into wedges. Spread on a baking sheet lined with baking paper, season with salt and pepper, brush with oil and cook for about 20 to 30 minutes.
2. Halve the avocado, remove the stone and peel, cut the pulp into twelve to sixteen wedges, drizzle with lime juice. Peel and slice the beetroot. Wash spinach, spin dry.
3. For the dressing, stir together balsamic vinegar, agave syrup, salt and pepper, fold in the oil.
4. Stack the pumpkin and agave wedges together with the beetroot slices in portions to form a tower, place the spinach next to them. Sprinkle everything with the dressing and serve sprinkled with pumpkin seeds.