Lukewarm mushroom-pumpkin salad

Name: Lukewarm mushroom-pumpkin salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 550 g Hokkaido Pumpkin; 700 g Herbal Siddlings; 250 g Chanterelles; 1 (approx. 200 g) red-skinned apple; 80 g Insalata mista di foglie di bebè; 3-4 Tbsp Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Walnut oil; 4 TABLESPOONS Germ oil; 1 TABLESPOON Sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

550 g Hokkaido Pumpkin
700 g Herbal Siddlings
250 g Chanterelles
1 (approx. 200 g) red-skinned apple
80 g Insalata mista di foglie di bebè
3-4 Tbsp Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Walnut oil
4 TABLESPOONS Germ oil
1 TABLESPOON Sugar

Directions

1
Pumpkin clean, wash, dab dry, scrape out seeds and fibrous pulp and cut pumpkin into fine slices. Clean and trim the mushrooms. Halve or quarter large herb sided mushrooms lengthwise.
2
Wash the chanterelles, dab dry and cut in half. Wash the apple and cut into quarters. Remove the core, cut the quarters into fine slices. Sort the salad, wash and pat dry.
3
For the dressing, mix vinegar with salt, pepper and walnut oil. Heat 1 tbsp. germ oil in a frying pan and fry the pumpkin in it until light brown while turning. Remove from the pan, place in a bowl and mix with the dressing.
4
Put 2 tablespoons of sprout oil into the hot pan, fry the mushrooms in it until golden brown, season with salt and pepper. Remove from the pan, add to the pumpkin slices and mix.
5
Fry the apple slices in the remaining oil while turning and sprinkle with sugar. Caramelise, deglaze with 2 tablespoons of water, bring to the boil briefly to dissolve the sugar, add to the pumpkin salad and mix.
6
Carefully fold in salads and arrange on a plate. Roast bread tastes good with it.