Recipe with honey

Pumpkin and Pear Tartare with Spring Blossom Honey as a Starter

The delicately creamy, mild spring blossom honey brings roasted pumpkin cubes and fresh pear together into a refined, cold starter.

⏱ Preparation 25 min · Cooking/baking time 20 min · Total 45 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin
• 1 tbsp olive oil
• 1 ripe pear
• 1 tbsp lemon juice
• 2 tsp spring blossom honey
• 1 tbsp walnut oil
• 30 g pumpkin seeds
• 50 g feta
• Salt
• Pepper
• a few leaves of lamb's lettuce, to serve

Method

1. Preheat the oven to 200°C (top/bottom heat). Deseed the pumpkin and cut into small cubes.
2. Toss the pumpkin cubes with olive oil, salt and pepper, then roast on a baking tray for 20 minutes and leave to cool.
3. Core the pear, dice finely and toss with lemon juice to keep it from browning.
4. Lightly toast the pumpkin seeds in a dry pan.
5. Mix the cooled pumpkin and pear, fold in the spring blossom honey and walnut oil, then season with salt and pepper.
6. Arrange the tartare on plates using a serving ring, then carefully lift the ring away.
7. Garnish with crumbled feta, pumpkin seeds and a few leaves of lamb's lettuce.

Nutritional values per serving (approx.): 190 kcal · Fat 13 g · Carbohydrates 13 g · Protein 5 g

Tip: There's no need to peel Hokkaido pumpkin, as the skin turns soft and tender once roasted.

Honey used: View spring blossom honey in the shop →

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