Recipe with honey
Lamb's Lettuce with Pumpkin and Summer Blossom Honey
The creamy, floral summer blossom honey combines the autumnal roasted flavours of the squash with the nutty lamb's lettuce in a well-rounded dressing.
⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings
Ingredients
- 400 g Hokkaido pumpkin
- 150 g lamb's lettuce
- 50 g pumpkin seeds
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp SUMMSTOFF summer blossom honey
- 1 tsp medium-hot mustard
- Salt, pepper
- 60 g fresh goat's cheese
Method
- Preheat the oven to 200 °C (conventional). Wash the squash, remove the seeds and cut into wedges.
- Mix the squash with 1 tbsp olive oil, salt and pepper and roast on a tray for 25 minutes until soft.
- Toast the pumpkin seeds in a dry pan without fat for 2–3 minutes until fragrant.
- For the dressing, whisk together the apple cider vinegar, summer blossom honey, mustard and 2 tbsp olive oil, and season with salt and pepper.
- Pick over the lamb's lettuce, wash and spin dry.
- Arrange the lukewarm squash with the lamb's lettuce and pour the dressing over it.
- Sprinkle with toasted pumpkin seeds and scatter the goat's cheese over the top in pieces.
Nutrition per serving (approx.): 225 kcal · Fat 17 g · Carbohydrates 9 g · Protein 8 g
Tip: Lay any leftover squash on bread cold the next day and drizzle with a little honey.
Honey used: View summer blossom honey in the shop →