Summary

Ingredients

• 200 g lamb`s lettuce
• 500 g pumpkin (se), Hokkaido, pitted, with skin
• 200 g chanterelles, fresh
• some butter
• 1 pinch ginger powder, or freshly grated
• Pumpkin seeds, dried and roasted

For the dressing:

• 1 tablespoon honey
• 1 teaspoon mustard, medium hot
• 4 tablespoon pumpkin seed oil
• 2 tablespoon white wine vinegar
• 1 tablespoon yogurt
• salt and pepper

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Instructions

1. Clean and wash the lamb`s lettuce well. Clean the chanterelles, cut large ones in half. Dice the pumpkin into pieces.
2. Melt the butter in a pan and fry the pumpkin pieces for 5-10 minutes until they are crispy on the outside and soft on the inside. Season to taste with salt, pepper and ginger powder.
3. Fry the chanterelles briefly and vigorously in butter in a separate pan (approx. 3 minutes).
4. Mix the ingredients for the dressing and mix it with the lamb`s lettuce. Arrange on plates, garnish with lukewarm pumpkin cubes, chanterelles and, if you like, a few pumpkin seeds.
5. Depending on your taste, the salad can be topped with crispy fried bacon cubes.