Summary

Ingredients

• 400 g Hokkaido pumpkin (se)
• 250 g rocket
• 4 sheets Lollo Rosso
• 1 pear (s)
• 1 tablespoon honey
• 1 teaspoon oil (rosemary oil)
• 100 g feta cheese
• salt and pepper
• nutmeg
• vinegar

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Instructions

1. Wash and clean the lettuce leaves and rocket. Cut the pumpkin into small pieces and fry lightly in a pan in the rosemary oil. Then add salt, pepper and nutmeg as well as a dash of water and season with honey. Cut the feta into small pieces and cut the pear into strips.
2. When the pumpkin is done, spread it on the salad and decorate with feta, pear and honey. Add a little vinegar if you like.