Salad with pumpkin slices Rezept zurück zur RezeptübersichtZutaten für 4 Personen
Zubereitungszeit: 30 Minuten
|125 g||rocket salad|
|800 g||hokkaido pumpkin|
|1 EL||coconut oil|
|2 TL||coconut flower sugar|
|70 g||walnut kernels|
|seeds of one pomegranate|
|4 EL||beechnut oil|
|2 EL||apple quince balsamic vinegar|
|salt and pepper|
Wash rocket salad and allow to drip in a sieve. Preheat the oven to 180 °C (top / bottom heat). Wash the pumpkin, cut in half and remove seeds. Cut in thin slices, brush with coconut oil from both sides and spread out on a baking grid. Bake for around 20 minutes.
In the meantime, roughly chop the walnut kernels. Heat coconut flower sugar in a pan without oil and stir in the nuts. Fry for 1 to 2 minutes.
Place rocket in a salad bowl, carefully mix with the pomegranate seeds and caramelised walnuts. Prepare a dressing from beechnut oil, apple quince balsamic vinegar, salt and pepper and toss over the salad. Remove the baked pumpkin slices from the oven. Season with salt and pepper and mix with the salad.
Pomegranate seeds can be collected very easily: Put cold water in a large bowl. Cut the pomegranate into quarters and immerse in the bowl of water. Release the seeds underwater with your fingers. The white skin of the pomegranate will rise to the surface and can be skimmed. When you are done, pour the content of the bowl through a sieve to collect the seeds.
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