Oak leaf salad with roasted pumpkin and Black Forest Ham

Name: Oak leaf salad with roasted pumpkin and Black Forest Ham
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 5 Shallots; 1 (approx. 850 g) Hokkaido Pumpkin; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 100 ml white balsamic vinegar; 3 Oak leaf salads (à approx. 250 g); 150 g Black Forest Ham (cut very thin); 1-2 TABLESPOONS Pumpkin seed oil; 1 TABLESPOON Pumpkin seeds

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

5 Shallots
1 (approx. 850 g) Hokkaido Pumpkin
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
100 ml white balsamic vinegar
3 Oak leaf salads (à approx. 250 g)
150 g Black Forest Ham (cut very thin)
1-2 TABLESPOONS Pumpkin seed oil
1 TABLESPOON Pumpkin seeds

Directions

1
Peel and chop the shallots. Wash the pumpkin, quarter it, remove seeds, peel if necessary and cut into slices
2
Heat oil in a large pan, add pumpkin and fry while turning. Add shallots and fry briefly. Season with salt and pepper. Sprinkle with sugar and mix. Deglaze with vinegar, bring to the boil, remove from the heat, pour into a bowl and allow to cool
3
Clean the lettuce, wash thoroughly, tear up and drain well in a sieve. Pluck the ham smaller as desired. Mix salad, pumpkin and shallots and ham well. Arrange in a bowl. Sprinkle with pumpkin seed oil. Sprinkle with pumpkin seeds as desired
4
With 8 people:
5
Waiting time approx. 30 minutes