Lamb's lettuce with oven pumpkin

• 1 small (or 1/2 large) Hokkaido pumpkin
• 100g lamb's lettuce
• 1 apple
• 1 can of chickpeas
• 1/2 block vegan feta
• 1 small shallot
• 1/2 orange
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp coarse mustard
• Salt pepper
• 1 handful of walnuts

2 servings I 40 minutes I Vegan

1. Preheat the oven to 220°C top/bottom heat.
2. Wash Hokkaido pumpkin, deseed (do not peel), cut into wedges, mix with olive oil, salt & pepper & bake in the middle of the oven for 30 minutes.
3. Dressing: Finely chop the shallot & squeeze the orange (approx. 50ml juice), season the shallot, orange juice, olive oil, white wine vinegar & mustard with salt and pepper.
4. Drain can of chickpeas, rinse and drain.
5. Cut half a block of vegan feta into pieces. Cut the apple into wedges.
6. Add the chickpeas, vegan feta & apple to the dressing in the salad bowl.
7. Wash lamb's lettuce, drain and add.
8. Mix all ingredients & spread on 2 plates.
9. Roast the walnuts in a coated pan over medium heat without oil.
10. Spread pumpkin wedges & walnuts on both plates.