Salad with pumpkin chutney

Name: salad with pumpkin chutney
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 1 teaspoon cane sugar; 100 gram pumpkin; 1 teaspoon ginger powder (djahé); 1 clove; 4 tablespoon white balsamic vinegar; 2 tablespoon white raisin; 1 stump chicory; 1 bag mixed oak leaf lettuce; 2 tablespoon olive oil; 2 tablespoon walnut oil; 50 gram perennial crumb cheese; 20 gram pumpkin seeds

Ingredients

2 tablespoon olive oil
1 onion
1 teaspoon cane sugar
100 gram pumpkin
1 teaspoon ginger powder (djahé)
1 clove
4 tablespoon white balsamic vinegar

2 tablespoon white raisin
1 stump chicory
1 bag mixed oak leaf lettuce
2 tablespoon olive oil
2 tablespoon walnut oil
50 gram perennial crumb cheese
20 gram pumpkin seeds

Directions

Heat the oil and fry the onion for about 5 minutes on a low setting.
Add the sugar and pumpkin and fry for a few more minutes.
Add the ginger powder, clove, balsamic vinegar and raisins and simmer for about 20 minutes with the lid on the pan until the pumpkin is completely soft.
Season the chutney with salt and pepper and leave to cool.
Mix the chicory, lettuce and oil together and season with salt and pepper.
Divide the salad over 4 plates and sprinkle with the cheese and pumpkin seeds. Give a bowl of pumpkin chutney on each plate.
Tasty with thin wholegrain crackers.