Recipe with honey
Lamb's Lettuce with Pumpkin and Acacia Honey Dressing
Acacia honey is mild and stays runny, so it dissolves in the dressing without stirring and does not overpower the delicate lamb's lettuce. With roasted Hokkaido, a fitting autumn salad.
⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings
Ingredients
- 400 g Hokkaido pumpkin
- 150 g lamb's lettuce
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp acacia honey
- 1 tsp medium-hot mustard
- 50 g pumpkin seeds
- Salt
- Pepper
Method
- Preheat the oven to 200 °C (conventional, top/bottom heat).
- Wash and deseed the pumpkin and cut into wedges about 2 cm thick. Mix with 1 tbsp olive oil, salt and pepper and roast on a tray for 25 minutes until soft.
- Roast the pumpkin seeds in a pan without fat for 3 minutes until golden brown and set aside.
- For the dressing, put the apple cider vinegar, acacia honey, mustard, 2 tbsp olive oil, salt and pepper in a jar, close and shake vigorously.
- Pick over the lamb's lettuce, wash and spin dry.
- Let the pumpkin cool a little and arrange on plates with the lamb's lettuce.
- Drizzle the dressing over and sprinkle with the pumpkin seeds.
Nutritional values per serving (approx.): 220 kcal · Fat 17 g · Carbohydrates 11 g · Protein 6 g
Tip: Lukewarm pumpkin absorbs the dressing better than piping hot – it is worth letting it cool briefly.
Honey used: View acacia honey in the shop →