Wash the pumpkin, remove the ends and cut the pumpkin in half. It is best to scrape out the pulp and seeds with a tablespoon. Then cut the pumpkin into pieces approx. 3 x 3 cm. Heat some olive oil in the pan and fry the pumpkin over medium heat, turning every now and then. The pumpkin needs about 10-15 minutes in the pan, depending on how firm you want it to be. So prick it with a fork every now and then to check the consistency. I think it`s optimal when the pumpkin is soft and the skin still has a remaining bite. Add the pine nuts 2-3 minutes before removing the pumpkin from the pan. Shake the pan every now and then. While the Hokkaido is frying in the pan, wash and dry the salads and cut them into small pieces as desired. Chop the sun-dried tomatoes and add to the salad. A little oil from the tomatoes can get into the salad, but you should let them drain off on a paper towel beforehand so that the salad doesn`t get too oily. Dice the feta cheese and add it to the salad. Squeeze the garlic clove, add to the salad and stir well. For the dressing, mix the sweet mustard with the vinegar and about 2 tablespoons of oil (I like to use the dried tomatoes, as it has a special aroma). Add about 6 - 7 tablespoons of water and season with salt and pepper. I always add the dressing directly to the salad and the pumpkin with the pine nuts on the salad at the table. A fresh baguette goes well with it.
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