Summary

Ingredients

• 160 g lamb`s lettuce
• 400 g Hokkaido squash (se) or butternut squash
• 4 tablespoon orange juice, freshly squeezed
• 4 sprigs parsley, chopped
• 2 tablespoon lemon juice
• 2 teaspoons mustard, medium hot
• 2 teaspoons honey, more liquid
• 5 tablespoon pumpkin seed oil, Styrian
• salt and pepper
• 4 tablespoon pumpkin seeds

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Instructions

1. Peel and roughly dice the pumpkin. With the lid closed, fry in a little vegetable oil for a few minutes. Turn over and over until it is soft. Salt and pepper.
2. Wash and spin the lamb`s lettuce and distribute evenly on 4 plates.
3. Mix orange juice, lemon juice, salt, pepper, parsley, mustard, honey and pumpkin seed oil into a dressing. Spread the finished pumpkin cubes over the salad and then drizzle with dressing.
4. Roast the pumpkin seeds briefly in a hot pan without fat and then decorate the salad with them.