Rocket-radicchio salad with pumpkin

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small Hokkaido pumpkin (about 500 g)
  • 6 TABLESPOONS Olive oil
  • 4 TABLESPOONS liquid honey
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON medium hot mustard
  • 3 TABLESPOONS Apple vinegar
  • 4 discs Toast bread (approx. 25 g each)
  • 1 TABLESPOON Butter or margarine
  • 2 (140 g each) Pouch Florette Émotions Fine & Spicy

Directions

  1. 1

    Pumpkin wash, clean, halve, core and cut into narrow slices. Mix 3 tablespoons oil and 2 tablespoons honey, season with salt and pepper. Sprinkle pumpkin with it, put it on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  2. 2

    manufacturer) bake for about 25 minutes.

  3. 3

    Mix 2 tablespoons of honey, mustard and vinegar, fold in 3 tablespoons of oil and season to taste with salt and pepper. Remove the crusts from toast and cut into small cubes. Fat in a pan

  4. 4

    Take the pumpkin out of the oven. Arrange salad and pumpkin on plates. Sprinkle croutons on top, sprinkle with some vinaigrette. Add the rest of the vinaigrette. Serve with farmhouse bread.

Nutrition Facts

KCAL
380 kcal
CARBS
46 g
FATS
19 g
PROTEINS
5 g