Recipe with honey
Acacia honey pumpkin carpaccio with feta
The mild, liquid SUMMSTOFF acacia honey spreads evenly over the thin pumpkin slices without overpowering their delicate natural flavour. A light starter for autumn.
⏱ Prep 25 min · Cook/bake time 15 min · Total 40 min · 4 servings
Ingredients
- 500 g Hokkaido pumpkin
- 2 tbsp SUMMSTOFF acacia honey
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 80 g feta
- 30 g pumpkin seeds
- 1 sprig of rosemary
- Salt, pepper
Method
- Preheat the oven to 180 °C (conventional).
- Wash the Hokkaido pumpkin, halve, deseed and slice very thinly with a peeler or sharp knife.
- Spread the pumpkin slices on a baking tray lined with baking paper, brush with 1 tbsp olive oil, salt and bake for 12-15 minutes until soft.
- Briefly toast the pumpkin seeds in a dry pan.
- Whisk the acacia honey with lemon juice and the remaining olive oil into a dressing.
- Arrange the cooled pumpkin slices in a fan on plates and drizzle with the dressing.
- Crumble the feta over the top, scatter with pumpkin seeds and picked rosemary needles, and season with pepper.
Nutrition per serving (approx.): 195 kcal · Fat 13 g · Carbohydrates 13 g · Protein 6 g
Tip: The thinner the pumpkin slices, the more tender the carpaccio – a mandoline helps a lot here.
Honey used: View acacia honey in the shop →