Pumpkin salad

Here’s one for when you have too much pumpkin. Or just feel like a great salad.

INGREDIENTS

200 gr of pumpkin

2 tbsp of pumpkin seeds

a handful of rucola

a lemon to zest

2 radishes, cut into small pieces

10 cm of cucumber, finely cut

One slice of old bread

Olive oil

pepper and salt to taste

for the dressing

1 tbsp of yoghurt

1 tbsp of tahini

1 tbsp of agave

PREPARATION

Preheat the oven to 180C. Peel and cut your pumpkin into 2 cm cubes. Spray with olive oil and season with pepper and salt. Put in the oven for 40 minutes. You can use these cold or warm.

Cut the rucola into 5 cm strips. Add the cut radishes and cucumber. Add the pumpkin.

Cut the bread into cubes of 1 cm x 1 cm. Spray with some olive oil and bake in the airfryer for about 8 minutes on 180C.

Mix the yoghurt, tahini and agave in the meanwhile.

Add the breadcrumbs to the salad.

Sprinkle the yoghurt dressing on top of it. Finish with the pumpkin seeds and some lemon zest.

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