Winter Salad

Duration: 35 Min

Difficulty: Easy

Ingredients

How many people?

100g

field lettuce

handful walnuts

1/2

Hokkaido pumpkin

handful parsley

2 tbsp

honey

9 tbsp

olive oil

3 tbsp

white balsamic vinegar

Half a lemon

Pinch of cinnamon

400g

planted.pulled spicy herbs

Preheat the oven (fan oven: 180°C), line a baking tray with baking paper.
Wash the Hokkaido pumpkin, cut in half and scrape out the seeds with a tablespoon. Cut the pumpkin half with the skin into wedges.
Spread on the baking tray, sprinkle with 4 tbsp olive oil and a pinch of cinnamon and salt.
Cook the pumpkin in the oven for about 20 minutes.
In the meantime, roughly chop the walnuts and mix with 2 tsp honey. After 12 minutes baking time, spread over the pumpkin and bake for 8 minutes.
For the dressing, chop the parsley and mix with 5 tbsp olive oil, 3 tbsp white balsamic vinegar and 1 tbsp honey.
Heat the planted.pulled spicy herbs in a pan for 3-5 minutes and add the juice of half a lemon.
Wash the field lettuce and arrange on a plate with the pumpkin, walnuts and planted.pulled spicy herbs.
Finally, pour the dressing over the top.