Roasted pumpkin with goat's cheese and rocket

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Preparation

800 g butternut pumpkin
(Pre-)heat cooking space to 230°C with Hot air + steaming
Peel the pumpkin, cut into wedges and place on the lined baking tray. Put the tray into the preheated cooking space. Cook.
Put the food in
Hot air + steaming 230°C for 20 Mins
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.

Baking tray

Quantity Ingredient
2 tbsp pumpkin seed oil
Salt
Pepper
40 g cashew nuts
800 g butternut pumpkin
80 g goat's cheese
1 clove of garlic
1 tbsp aceto balsamico
4 tbsp olive oil
120 g rocket

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