Autumn salad with roasted pumpkin and shiitake

Name: autumn salad with roasted pumpkin and shiitake
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; pumpkin washed, in slices; 1 teaspoon dried oregano; 200 gram shiitake in slices; 1 raw beet peeled; 1 crop oak leaf lettuce dried, washed; box cress; 1 mespoint sharp mustard; 1 teaspoon honey; 1 tablespoon White wine vinegar; 1 tablespoon nut oil; 2 tablespoon olive oil

Try this autumn salad with roasted pumpkin and shiitake

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 220ºC.
Brush a baking tray with oil and place the slices of pumpkin on top. Brush the pumpkin with oil and sprinkle with salt, pepper and oregano. Roast the pumpkin high in the oven for about 20 minutes.
In the meantime, beat the ingredients for the dressing and season with salt and pepper.
Heat a little oil in a frying pan and fry the shiitakes briefly and brown on a high setting.
Scrape the beet into wafer-thin slices. In a large bowl, mix the lettuce with the beet and dressing. Divide the lettuce over 4 large plates and put the grilled pumpkin and shiitakes on top.
Cut the cress above and serve immediately. Tasty with baguette or fries.