Autumn Salad with Pumpkin and Cream Cheese

Instructions

1. • ½ pumpkin (Butternut)

   Preheat the oven to 180 °C. Peel the pumpkin and remove the seeds. Cut the pumpkin into slices about 1 cm thick and wash and dry the seeds. Place the pumpkin pieces and seeds on a baking tray and drizzle with a little olive oil, salt and pepper and then place in the oven for 20 minutes.

2. • 1 onion
   • 1 tbsp olive oil

   Cut the onion into half rings and fry for 5 minutes in a little olive oil.

3. • ½ radicchio
   • 200 g lamb's lettuce

   Wash the lettuce and cut the radicchio into thin strips.

4. • 1 tbsp water
   • 2 tsps mustard (medium)
   • 2 tbsps balsamic vinegar
   • salt
   • 4 tbsps olive oil

   For the dressing, whisk water, mustard, balsamic vinegar, salt and pepper vigorously in a bowl. Slowly stir in olive oil.

5. • 100 g cream cheese
   • 1 tbsp chives
   • 1 tbsp olive oil
   • salt
   • pepper

   Für die Creme Frischkäse, Schnittlauch, Olivenöl, Salz und Pfeffer in einer kleinen Schale vermengen.

6. Now mix the salad with the dressing and add the onions. Arrange with pumpkin wedges, pumpkin seeds and the chive cream cheese and serve.

Happy cooking and Mahlzeit!