Roasted pumpkin with goat's cheese and rocket
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 |
80 g | goat's cheese |
800 g | butternut pumpkin |
4 tbsp | olive oil |
Pepper | |
1 tbsp | aceto balsamico |
1 | clove of garlic |
Salt | |
40 g | cashew nuts |
120 g | rocket |
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