Summary

Ingredients

• 1 clove garlic
• 0.5 ½ pumpkin (se) (butternut or Hokaido, approx. 400 g)
• 2 tablespoon olive oil
• 4 tablespoon lemon juice
• 1 teaspoon sugar, brown
• salt and pepper
• 1 bunch rocket
• 1 frisée salad
• Goat cream cheese or soft goat cheese, 1 roll it
• 2 tablespoon honey (acacia honey)
• 2 teaspoons mustard, grainy (e.g. A l`Ancienne from Maille)
• 1 teaspoon lemon (s) - zest, grated
• 4 tablespoon oil (sunflower oil)
• 4 tablespoon oil (nut oil your choice)
• Almond (s) flaked almonds for garnish

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Instructions

1. Peel the garlic and cut into thin slices. Core the pumpkin and cut across the peel into small boats.
2. Heat the olive oil in a pan and sauté the garlic. Now add the pumpkin boats, 1 tablespoon lemon juice and brown sugar. Steam the whole thing for about 20 minutes until soft.
3. The pumpkin can be eaten with the peel or you can peel it without further ado - that`s a matter of taste, I cut the peel away after steaming. Then season with salt and pepper or season to taste.
4. For the dressing, stir together the honey, mustard, remaining lemon juice, grated lemon zest, sunflower and nut oil.
5. Cut small thalers off the goat`s cheese roll. Briefly toast the almond flakes in a pan without fat.
6. Clean salads. Arrange on plates with the pumpkin and goat cheese. Drizzle the dressing over it and serve sprinkled with the almond flakes.