Pumpkin salad with figs and Vadouvan oil
A delicious salad with sweet roasted pumpkin and figs, crunchy hazelnuts and spicy Vadouvan oil.
Looking for a delicious, filling salad? Then you definitely need to try this roasted pumpkin salad! Roasted pumpkin, sweet figs, crunchy hazelnuts, and spicy Vadouvan oil—what more could you ask for? Delicious as a luxurious lunch or dinner.
Preparation
Preheat the oven to 200°C (400°F). Cut the pumpkin in half, remove the ends and seeds, and slice into half-moons. Drizzle the pumpkin with olive oil and sea salt. Place the pumpkin on a baking sheet lined with parchment paper and roast in the preheated oven for 20 minutes.
Cut the figs into quarters. Heat a pan and toast the hazelnuts until golden brown. Using a vegetable peeler, shave flakes of (vegan) Parmesan cheese. Mix the extra virgin olive oil with the World Spice Blend - Vadouvan.
Divide the lettuce over the plates, followed by the pumpkin, figs, hazelnuts, Parmesan cheese and the Vadouvan oil.
Ingredients
- 1 Hokkaido pompoen
- 1 el olijfolie
- 1 tl Zeezout
- 4 vijgen
- 20 g hazelnoten
- 50 g (vegan) Parmezaanse kaas
- 4 el extra vierge olijfolie
- 2 el World Spice Blend - Vadouvan
- 150 g rucola slamelange
Supplies
- Oven
- Baking tray
- Baking paper
Products used in this recipe
€2,79
