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🍽️ Grilled Pumpkin with Fresh Tomato Dressing

277 kcal · 30 min · 4 servings

Ingredients

• 1000 g (asparagus) pumpkin
• 2 tbsp rapeseed oil
• 1 clove garlic
• 2 large tomatoes
• 1 apple
• 3 tbsp white balsamic vinegar
• 5 tbsp grape seed oil
• 1 tsp mustard
• 1 tsp chopped parsley
• basil
• marjoram
• 1 small onion (finely chopped)
• 100 g arugula
• salt
• pepper

Instructions

1. 1. Fill a pot with salted water and bring it to a boil.
2. 2. Peel the pumpkin and remove the inner seeds and pulp.
3. 3. Cut the pumpkin flesh into sticks about 1 cm thick and 20 cm long.
4. 4. Boil the pumpkin pieces for 5 minutes in the boiling water.
5. 5. Remove the pumpkin pieces from the water and set them aside.
6. 6. Heat rapeseed oil in a frying pan.
7. 7. Sear the pumpkin pieces briefly in the hot oil.
8. 8. Press fresh garlic directly into the pan.
9. 9. Season the mixture with salt and pepper to taste.
10. 10. Set the toasted pumpkin sticks aside until they are ready.
11. 11. Pour boiling water over the tomatoes to blanch them.
12. 12. Remove the skin from the tomatoes and cut them into quarters.
13. 13. Remove the inside of the tomatoes and dice the flesh into small cubes.
14. 14. Peel the apple and remove the core.
15. 15. Cut the apple into small cubes as well, similar to the tomatoes.
16. 16. Gather vinegar, mustard, onions, the tomato cubes, the apple cubes, oil, and herbs.
17. 17. Mix all ingredients together to create a vinaigrette (a sauce made of oil and acid).
18. 18. Taste the vinaigrette and adjust with salt and pepper.
19. 19. Place arugula leaves in the center of the plates.
20. 20. Arrange the pumpkin sticks together with the arugula on the plates.
21. 21. Drizzle the dish with the prepared vinaigrette.

Nutrition per serving

• kcal: 277
• Protein: 4 g · Fett/Fat: 18 g · Carbs: 23 g