- Prep Time10 min
- Cook Time6 min
- Total Time16 min
INGREDIENTS
For 4 persons
- 1 head Lollo Rosso
- 1 head Lollo Bionda
- 1-2 heads of radicchio
- 150 g purslane
- 1 Hokkaido pumpkin
- 1 pomegranate
- 1 package of cress
- 1 package bedda Greek Style with herbs
For the sauce
- 2 tablespoons mustard
- 4 tbsp organic maple syrup
- 4 tbsp red vinegar
- 8 tbsp. olive oil
- 10 chive stalks
- Spices salt, pepper
- Oil for frying
INSTRUCTIONS
Clean lettuce, pluck into bite-sized pieces and wash thoroughly.
Place in a colander and drain well.
Halve pumpkin, remove seeds and cut into 1 cm thick wedges.
Fry in a pan with a little vegetable oil for approx. 6 min on both sides until golden brown, season with salt and pepper.
Quarter the pomegranate and remove the seeds. Alternatively, ready-to-cook pomegranate seeds are available in the supermarket.
For the dressing, rinse and finely chop the chives. Mix mustard, maple syrup, vinegar, olive oil. Add chives and season with salt and pepper.
Marinate leaf salads with the dressing, arrange together with pumpkin wedges and pomegranate seeds.
Cut bedda Greek Style with herbs into small cubes and add with the cress as a topping over the salads.
