Roasted pumpkin with goat's cheese and rocket

800 g butternut pumpkin

Aire caliente con inyección de vapor (230 °C)

Peel the pumpkin, cut into wedges and place on the lined baking tray. Put the tray into the preheated cooking space. Cook.

Introducir los alimentos

Aire caliente con inyección de vapor 230 °C durante 20 Min.

1 clove of garlic

4 tbsp olive oil

Salt

Pepper

Finely chop or crush the garlic. Drizzle the olive oil and scatter the crushed garlic over the cooked pumpkin, season with salt and pepper.

120 g rocket

40 g cashew nuts

2 tbsp pumpkin seed oil

1 tbsp aceto balsamico

Salt

Pepper

80 g goat's cheese

Wash the rocket. Coarsely chop and roast the cashew nuts. For the dressing, combine the oil, vinegar, salt and pepper. Marinate the rocket with the dressing and arrange in a bowl with the pumpkin. Cut the goat’s cheese into cubes and scatter over the top. Garnish with the cashew nuts.