Lamb's lettuce with oven pumpkin

Feldsalat mit Ofenkürbis

We'll tell you our tastiest Kraftling self-care recipes, packed with nutrients that are good for your body. Have fun cooking!

You need:

  • 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.

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