Corn salad with roasted pumpkin


  • 300 grams pumpkin pulp
  • 75 grams onion
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • 2 tablespoons pumpkin oil
  • sea salt
  • pepper
  • 150 grams corn salad
  • 60 grams cheese
  • 1 tablespoon pumpkin seeds

Preparation method (receipt)

Slice the pumpkin into pieces about 0,5 centimeters thick. Chop the onion. Fry the pumpkin in the olive oil. Add the pumpkin oil, vinegar(balsamic), sea salt and pepper, dress the pumpkin with the oil mixture and let stand for an hour. Wash the corn salad, place on the plate, put sliced pumpkin on the top, crumble feta cheese and sprinkle with pumpkin seeds.

pumpkin onion olive oil vinegar pumpkin seed oil sea salt pepper corn salad cheese pumpkin seeds