lamb’s lettuce with roasted squash

Feldsalat mit gebackenem Kürbis
Zeit
50 and 10 m
Schwierigkeitsgrad
medium
Personen
2

At the moment I am really crazy for this salad, although it is no salad season at all. I mean, it is way to cold to eat something NOT warm. But a friend gave me a 1 litre bottle of the finest pumpkin seed oil. And since I opened it last week, I have to eat lamb’s lettuce with pumpkin seed oil dressing twice a week minimum.

With the roasted squash you’ll get a warm salad, but maybe you don’t have squash or you are to lazy to prepare it. No problem. You can throw this salad together with almost anything, e.g. borlotti beans, radishes, tomatoes, etc.

Ingredients roasted quash

  • 1 butternut squash (ca. 1,5–2  kg)
  • 1 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 2 tsp dried oregano
  • 1 tsp salt & pepper
  • 1–3 dried chilies
  • 1 garlic clove
  • 3 tbsp olive oil

gebackener KürbisPreheat the oven to 175°C. Wash the squash and cut into 2 cm pieces. Finely grind the spices in a pestle and mortar, then add the garlic clove and go on with the pestle and mortar until you get a paste. Mix in the olive oil.
Evenly spread the squash on a baking sheet, pour over the spiced oil and mix everything thoroughly.

Roast the squash in the oven for approximately 40 min, until soft and a little crisp on the edges. Turn over once.

 

 

 

Ingredients lamb’s lettuce

  • 3 tbsp red wine vinegar
  • 3 tbsp balsamico
  • 8 tbsp pumpkin seed oil
  • 1 small shallot or onion, finely chopped
  • salt & pepper
  • 125 g lamb’s lettuce
  • 10 cremini mushrooms
  • pumpkin seeds, roasted

Roast the pumpkin seeds in a hot, dry pan, set aside.
For the dressing mix the chopped onion with the vinegars and salt and let infuse for a moment.
Then mix in the oil and pepper, check for seasoning. The dressing is quite sour, if you don’t like it, use more balsamico and less red wine vinegar and up the amount of the oil to taste. The amount of the dressing is also very generous, if you don’t want to use it all, you can keep it in the fridge for up to 5 days.

Wash the lamb’s lettuce very well, if it was grown on real soil, you might want to wash it three times. Cut the mushrooms into fine slices. Layer everything in a bown, top with the squash and pumpkin seed and pour over the dressing.
Mix well, tuck in. I hope you like it as much as I do, please let me know.
Feldsalat mit gebackenem Kürbis

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