Pumpkin slices with potatoes from the tin

Name: Pumpkin slices with potatoes from the tin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g small potatoes (about 60 g each); 1/2 (approx. 3 kg gross; 1500 g net) Nutmeg pumpkin; 2 Rosemary twigs; 50 g Bacon; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp crushed, dried chili; 1 Onion; 1 Avocado; 1 TEASPOON Lemon juice; 150 g Skimmed milk yoghurt; 7-10 Tbsp Lamb's lettuce, chillies and rosemary

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g small potatoes (about 60 g each)
1/2 (approx. 3 kg gross; 1500 g net) Nutmeg pumpkin
2 Rosemary twigs
50 g Bacon
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp crushed, dried chili
1 Onion
1 Avocado
1 TEASPOON Lemon juice
150 g Skimmed milk yoghurt
7-10 Tbsp Lamb's lettuce, chillies and rosemary

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 15 minutes. Meanwhile cut pumpkin into slices. Core and peel the slices. Pluck rosemary twigs smaller. Halve bacon slices.
2
Wrap the potatoes with bacon, while fixing some rosemary around each one. Spread the potatoes and pumpkin slices on a baking tray, drizzle with oil. Sprinkle with salt, crushed chilli and small remains of rosemary needles.
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Turn once in between. In the meantime, peel and finely dice the onion for the dip. Cut the avocado in half, stone it, spoon the flesh out of the skin, sprinkle with lemon juice and finely crush.
4
Mix with onion cubes and yoghurt. Season to taste with salt and crushed chilli. Serve vegetables and dip garnished with lettuce leaves, chillies and rosemary.