Lamb’s Lettuce with pumpkin croquant and Tomami Dressing

#1

vegetarian

salad

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 60 g sugar
• 3 tbsp. water
• 1 handful pumpkin seeds
• 1/2 small hokkaido pumpkin
• rapeseed oil
• 2 tablespoons lemon juice
• 2 tablespoons of Tomami #1
• 4 tablespoons pumpkin seed oil
• ½ tbsp. cumin
• 1 tsp salt
• pepper
• 150 g lamb’s lettuce salad
• 150 g soft goat’s cheese

INSTRUCTIONS

Heat the sugar with the water while stirring. As soon as the sugar browns, add the pumpkin seeds. Remove from the heat and allow to cool on a baking sheet. Slice the hokkaido pumpkin (or cut into fine cubes) and sauté in rapeseed oil until still firm to the bite; season with salt. To make the dressing, mix the lemon juice, Tomami #1, pumpkin seed oil, cumin, salt and pepper. Wash the lamb’s lettuce, serve on a plate with the croquant and the pumpkin. Add the dressing and place two „dumplings“ of soft goat’s cheese (made with two spoons) on top. Serve with caraway seed and salt grissini.