Lukewarm pumpkin and onion salad

Name: Lukewarm pumpkin and onion salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 1 kg); 4 (approx. 200 g) red onions; 5 TABLESPOONS Soy sauce; 2 TABLESPOONS Honey; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 g Rocket; 60 g Bacon; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 50 g black olives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 1 kg)
4 (approx. 200 g) red onions
5 TABLESPOONS Soy sauce
2 TABLESPOONS Honey
4 TABLESPOONS Oil
7-10 Tbsp Pepper
150 g Rocket
60 g Bacon
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
50 g black olives

Directions

1
Cut the pumpkin into quarters, remove the seeds and peel the quarters. Cut the pumpkin into smaller slices. Peel and grate 1 onion. Mix with soy sauce, honey and 2 tbsp. oil, season with pepper.
2
Mix the pumpkin slices with the marinade and place on a fat pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Turn once in between.
3
Meanwhile peel 3 onions, halve them and cut them into fine slices or strips. Clean, wash and drain the rocket well. Let the pumpkin slices cool down a little. Heat 2 tablespoons of oil in a frying pan.
4
Cut the bacon slices in half and leave them crispy. Drain. Add the onions to the bacon fat, deglaze with approx. 6 tbsp. hot water and vinegar. Bring to the boil briefly, toss the onions in the pan. Season with salt and pepper.
5
Mix the hot marinade with pumpkin slices and bacon. Fold in rocket and olives. Arrange everything. Serve with fresh farmhouse bread.