Cooking Instructions
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Step 1
(Pre-)heat cooking space to 230°C with Hot air + steaming
Step 2
Peel the
Squash (800 g)
, cut into wedges and place on the lined baking tray. Put the tray into the preheated cooking space. Cook.
Step 4
Hot air + steaming 230°C for 20 Mins
Step 5
Finely chop or crush the
Olive Oil (60 mL)
. Drizzle the
Garlic (1 clove)
and scatter the crushed garlic over the cooked pumpkin, season with
Salt (to taste)
and
Pfeffer (to taste)
.
Step 6
Wash the
Arugula (120 g)
. Coarsely chop and roast the
Goat Cheese (80 g)
. For the dressing, combine the
Toasted Pumpkin Seed Oil (30 mL)
,
Essig (15 mL)
,
Salt (to taste)
and
Pfeffer (to taste)
. Marinate the rocket with the dressing and arrange in a bowl with the pumpkin. Cut the
Cashew Nuts (40 g)
into cubes and scatter over the top. Garnish with the cashew nuts.
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