planted.bundles
Loyalty program
Locations
Events
planted.news
Ingredients
For how many people?
2
100g
Lamb's lettuce
1
Handful walnuts
1/2
Hokkaido pumpkin
1
Handful parsley
2 TBSP.
Agave syrup
9 EL
Olive oil
3 TBSP.
white balsamic vinegar
Half lemon
Pinch of cinnamon
400g
planted.pulled spicy herbs
Products in this recipe
planted.pulled
Spicy Herbs
Preparation
1
Preheat the oven (fan oven: 180°C), line a baking tray with baking paper.
2
Wash the Hokkaido pumpkin, cut in half and scrape out the seeds with a tablespoon. Cut the pumpkin half with the peel into wedges.
3
Spread on the baking tray, add 4 tablespoons of olive oil, a pinch of cinnamon and salt.
4
Cook the pumpkin in the oven for about 20 minutes.
5
In the meantime, coarsely chop the walnuts and mix with 2 tsp agave syrup. After 12 minutes baking time, spread over the pumpkin and bake for 8 minutes.
6
For the dressing, chop the parsley and mix with 5 tablespoons olive oil, 3 tablespoons white balsamic vinegar and 1 tablespoon agave syrup.
7
Heat the planted.pulled chimichurri in a pan for 3-5 minutes and add the juice of half a lemon.
8
Wash the lamb's lettuce and arrange on a plate with the squash, walnuts and planted.pulled chimichurri.
9
Finally, spread the dressing over the top.
