Roasted pumpkin slices with avocado and endive salad

Name: Roasted pumpkin slices with avocado and endive salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 800 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Pumpkin seeds; 1 Head frisée salad; 1 ripe avocado; 1 TABLESPOON Lemon juice; 1/2 bunch Chives; 4 Stem(s) Thyme; 8 TABLESPOONS Low-fat curd; 2 TABLESPOONS light balsamic vinegar; 1 TABLESPOON Mustard

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 800 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Pumpkin seeds
1 Head frisée salad
1 ripe avocado
1 TABLESPOON Lemon juice
1/2 bunch Chives
4 Stem(s) Thyme
8 TABLESPOONS Low-fat curd
2 TABLESPOONS light balsamic vinegar
1 TABLESPOON Mustard

Directions

1
Wash the pumpkin, quarter it and remove the seeds. Cut quarters into thin slices. Mix pumpkin with oil, salt and pepper. Put them on a baking tray. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
2
manufacturer) cook for about 20 minutes. Sprinkle with pumpkin seeds about 5 minutes before the end of the cooking time.
3
Clean, wash, shake dry and pluck the salad. Halve the avocado and remove the seeds. Remove the flesh from the skin and dice. Sprinkle the flesh with lemon juice. Wash chives and thyme and shake dry.
4
Cut the chives into fine rolls. Pluck the thyme leaves from the stalks and chop finely.
5
Mix quark, vinegar, mustard, chives, except for a little bit for sprinkling, and thyme. Season to taste with salt and pepper. Arrange pumpkin, salad and avocado on plates. Spread the quark on top.