Summary

Ingredients

• 300 g pumpkin meat, e.. Hokkaido
• 75 g onion (s)
• 2 tablespoon oil, olive oil
• 2 tablespoon vinegar, e.g. balsamic vinegar
• 2 tablespoon oil (pumpkin seed oil)
• sea-salt
• pepper
• 150 g lamb`s lettuce
• 60 g cheese, e.. feta sheep cheese
• 1 tablespoon pumpkin seeds, chopped

Print Recipe Pin Recipe

Instructions

1. Cut the pumpkin into 0.5 cm thick slices, quarter the onions and cut into strips. Pat the pumpkin dry with kitchen paper and fry lightly on both sides in several portions in olive oil. Remove the pumpkin from the pan, fry the onions until translucent and add to the pumpkin. Mix the pumpkin seed oil, balsamic vinegar, sea salt and pepper, pour over the pumpkin and onion mixture and let it steep for about an hour. Carefully wash the lamb`s lettuce and arrange on a large platter. Drain the pumpkin slices while collecting the marinade. Arrange the pumpkin next to the lamb`s lettuce. Drizzle the collected marinade over the lamb`s lettuce. Roughly crumble the feta and sprinkle over the salad, pour the chopped pumpkin seeds over the pumpkin.