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Oriental Pumpkin Salad with Feta | Spicy Oven Delight
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Hauptspeisen-Salat aus der Levante-Küche: Im Backrohr goldbraun gerösteter Hokkaido-Kürbis mit Kreuzkümmel, gebettet auf frischem Babyspinat. Veredelt mit cremigem Feta, knackigen Kürbiskernen, fruchtigen Granatapfelkernen und samtigem Tahini-Dressing.
Ingredients
Preparation method
Roasting the pumpkin in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the Hokkaido pumpkin, halve it, remove the seeds with a spoon, and cut the unpeeled pumpkin into bite-sized cubes of approx. 2 cm.
Spread the pumpkin cubes on the baking sheet. Mix thoroughly with approx. 20 ml of the olive oil, ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for 20–25 minutes until golden brown and tender.
Chef's tip
If you like it particularly flavorful, you can add the feta to the baking sheet in the oven for the last 5 minutes of baking time so that it melts slightly.
The salad is excellent for meal prep for your lunch break: simply transport the dressing separately and mix it in just before serving.
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