KÜRBIS  BOHNEN  SALAT

Pumpkin Bean Salad

400 g Hokkaido
100 g rocket
1 tbsp. mustard
1 tbsp. pumpkin seed oil
8 tbsp. vegetable soup
1 can of white giant beans (weighing 400 g)
2 El pumpkin seeds
1 tbsp. oil
salt and pepper

 

 

Cut pumpkin into 2cm cubes, heat the oil and fry the diced pumpkin about 15 minutes, until al dente. Season with salt and pepper.
Cut finely half of the rocket. For the marinade stir well pumpkin seed oil, mustard and hot soup. Add the drained beans and mix well with the warm pumpkin, the chopped rocket and pumpkin seeds. Season with salt and pepper.
Cover the plates with the remaining rocket and serve the salad on it.

 

     
     
 

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