Ingredients
Salad
- 100 gram Arugula
- 300 gram Pumpkin
- Spices (cumin, coriander, black pepper, salt-optional.)
- 1 tablespoon Olive oil
- 100 gram Feta
- 1 teaspoon Sour cream
- 2 cloves Garlic
Dressing
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- Allspice to taste
Instructions
- Cut the pumpkin into slices 2-3 centimeters thick, remove the seeds and soft core.
- Season on both sides with garlic, coriander, cumin, pepper and salt. Cover the baking sheet with parchment, lay out the pumpkin, lightly brush with olive oil. Bake in an oven preheated to 180 degrees for 10-15 minutes.
- The pumpkin should become soft, but keep its shape.
- Mix the ingredients for the dressing and whisk them with a fork until smooth.
- Let the finished pumpkin cool down a little, cut off the skin and cut into cubes. Arrange the arugula on plates, put pumpkin slices and feta cubes on top. Pour over the dressing.
- Serve the salad warm. You can decorate with sesame seeds, fried seeds or nuts.