Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 1 head lettuce
• 1 oak leaf lettuce (alternatively frisee or iceberg lettuce, or similar)
• 1 radicchio
• Salt and pepper, colored or black, freshly ground
• Paprika powder
• Oil, good (olive oil, rapeseed oil)
• Vinegar (apple cider vinegar or balsamic vinegar)
• 1 clove garlic

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Instructions

1. Halve the pumpkin and remove the seeds. Then cut into rather thin (approx. 0.5 cm) slices. Not too big slices, just so that you can then spread several fried pieces on the salad. Wash the lettuce thoroughly and tear it into small pieces. Mix a marinade from oil, vinegar, salt, ground pepper and some crushed garlic and mix it well with the salad. Season the pumpkin slices with salt, if you like, with a little paprika powder, and then fry them in a little oil until they are through and lightly browned. Arrange it warm on the salad and serve with bread as a side dish (pumpkin seed bread or sunflower bread would be ideal). In my opinion, Hokkaido pumpkin is best because it tastes pleasantly mild and also looks very appetizing due to its orange color.