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Herbstgenuss auf italienische Art. Zart gerösteter Kürbis aus dem Backrohr trifft auf fluffigen Bulgur, knusprigen Salbei und fein-würzigen Pecorino. Vollendet mit knackigen Walnüssen und herb-frischem Rucola entsteht ein vollwertiger Hauptspeisensalat, der von innen wärmt und echtes Toskana-Flair auf den Teller zaubert. Perfekt für das feine Abendessen oder als köstliches Meal-Prep für den nächsten Tag.
Preparation method
Preparation & roasting in the oven
Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
Deseed the pumpkin and cut it into bite-sized cubes. Peel the red onion and cut into wedges. Lightly crush the garlic cloves.
Spread the vegetables on the baking sheet, drizzle with 3 tbsp extra virgin olive oil, add the fresh sage leaves, and season with fine salt and ground black pepper. Roast in the oven for about 25 minutes until golden brown and tender.
Chef's tip
Hokkaido pumpkin does not need to be peeled before preparation, as its skin becomes wonderfully tender in the oven.
The salad is ideal for making ahead and tastes excellent the next day once the flavours have infused.
Ingredients
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