Roasted pumpkin with goat's cheese and rocket

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

There are no customer reviews yet. Be the first to submit a review.

Your review