Lamb's lettuce with baked pumpkin and goat cheese

Name: Lamb's lettuce with baked pumpkin and goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Lamb's lettuce; 1 Hokkaido pumpkin (3/4-1 kg); 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 Shallot; 3 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Goat cream cheese taler (à approx. 40 g); 2 TEASPOONS Honey; 7-10 Tbsp Grease; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Lamb's lettuce
1 Hokkaido pumpkin (3/4-1 kg)
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 Shallot
3 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Goat cream cheese taler (à approx. 40 g)
2 TEASPOONS Honey
7-10 Tbsp Grease
baking paper

Directions

1
Clean, wash and drain the lamb's lettuce. Wash Hokkaido, dab dry, cut in half and remove seeds. Cut the fruit flesh into fine slices. Grease the fat pan of the oven. Put pumpkin slices on the fat pan, sprinkle with 3 tbsp. oil and season with salt. Mix and distribute evenly on the fat pan. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes
2
Peel and finely dice the shallot. Mix vinegar and mustard, season with salt, pepper and sugar. Fold in 3 tbsp. oil. Stir in diced shallots
3
Remove the pumpkin, take it off the tray and let it cool down. Put the goat's cheese taler on a baking tray lined with baking paper, sprinkle with 1/2 teaspoon honey on each and gratinate under the preheated grill of the oven for 4-5 minutes
4
Mix salad with vinaigrette, arrange in bowls with pumpkin slices and cheese eaters. Tastes good with baguette bread