Pumpkin feast
Photo reference: Ölmühle Brändle / Wirths PR
For 4 people
Ingredients
150 g pumpkin flesh (preferably Hokkaido pumpkin)
1 apple
1 small piece of celery root (approx. 50 g)
1 carrot
100 g lollo rosso
2 tablespoons raspberry vinegar
Salt
Pepper
1 hazelnut sized piece of ginger
4 tablespoons Brändle vita pumpkin seed oil
2 tablespoons pumpkin seeds
Preparation
- Remove the seeds from the pumpkin, remove the peel and coarsely grate the pumpkin flesh. Quarter the apple, remove the stem and core, cut into thin slices and halve them again.
- Peel the celery bulb well and finely slice. Peel thin strips from the carrot with a peeler.
- Mix everything together, add the lollo rosso plucked into bite-sized pieces.
- Prepare a salad dressing from raspberry vinegar, salt, pepper, grated ginger and pumpkin seed oil and fold into the salad. Allow to infuse well and serve sprinkled with pumpkin seeds.
Nutritional values
154.0 kcal(645.0 kJ) I 2.2 g protein I 12.6 g fat I 7.6 g carbohydrates
