A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
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.
Ingredients
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.
We Also Recommend
Show all
20 min
Quick
Potato Salad with Lamb's Lettuce & Shallots
Gurkerl Küche
Colorful tomato salad with red onions
Gurkerl Küche
Mediterranean Cannellini Salad with Fresh Salsa Verde | High-Protein & Crunchy
Gurkerl Küche
Mediterranean Mountain Lentil Salad with Oven-Roasted Beetroot & Feta
Gurkerl Küche
Mixed Salad with Beans and Cheese
Gurkerl Küche
Shrimp Salad with Avocado
Gurkerl Küche
Tuscan Insalata di Farro | Summery Grain Salad with Roasted Vegetables & Mozzarella
Gurkerl Küche
Lukewarm Tuscan Cannellini Bean Salad | With Oven-Roasted Leek & Goat Cheese
Gurkerl Küche
