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The pumpkin salad with goat cheese from marieke paalmans
Try this pumpkin salad with goat's cheese from Marieke Paalmans
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Ingredients
Directions
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Rinse the quinoa clean and cook it in the vegetable stock cooked as described on the package.
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Drain the quinoa and let it evaporate in a colander.
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Preheat the oven to 175 degrees Celsius.
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Wash and peel the pumpkin and cut it into pieces.
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Place the pumpkin on a baking sheet with parchment paper, add a dash of olive oil, pepper and salt and place in the oven for 30 minutes.
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Meanwhile, cut the fennel into strips and coat with olive oil and fennel seed.
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Place the fennel in the oven for twenty minutes.
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Let the raisins swell in lukewarm water.
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Put the lamb's lettuce in a large lettuce (or spread it over 2 plates).
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Make the dressing by putting the apple pieces, balsamic vinegar, apple juice, horseradish and some pepper and salt in the food processor.
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Drip the 150 ml of olive oil through it during mixing.
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Taste whether the dressing is spicy enough. Add some horseradish if desired.
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Drizzle the lettuce with a portion of the dressing.
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Now divide the quinoa, pumpkin, fennel and raisins over the lettuce. Sprinkle the rest of the dressing over it.
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Finish by sprinkling the sunflower seeds and the cubes of goat's cheese over it.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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