The pumpkin salad with goat cheese from marieke paalmans

Name: the pumpkin salad with goat cheese from marieke paalmans
Total time: 60 min
Yield: 2
Ingredients: 50 gram Quinoa; 300 milliliters vegetable stock; bottle gourd; fennel bulb; 2 tablespoon fennel seed; 150 milliliters olive oil and a dash; 75 gram lamb's lettuce; 4 tablespoon raisins; 1 sour apple small, in pieces; 4 tablespoon balsamic vinegar; 5 tablespoon cloudy apple juice; 6 teaspoon horseradish paste; salt; pepper; 60 gram hard goat cheese in cubes; 4 tablespoon sunflower seeds

Try this pumpkin salad with goat's cheese from Marieke Paalmans

Ingredients

Directions

Rinse the quinoa clean and cook it in the vegetable stock cooked as described on the package.
Drain the quinoa and let it evaporate in a colander.
Preheat the oven to 175 degrees Celsius.
Wash and peel the pumpkin and cut it into pieces.
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.
Meanwhile, cut the fennel into strips and coat with olive oil and fennel seed.
Place the fennel in the oven for twenty minutes.
Let the raisins swell in lukewarm water.
Put the lamb's lettuce in a large lettuce (or spread it over 2 plates).
Make the dressing by putting the apple pieces, balsamic vinegar, apple juice, horseradish and some pepper and salt in the food processor.
Drip the 150 ml of olive oil through it during mixing.
Taste whether the dressing is spicy enough. Add some horseradish if desired.
Drizzle the lettuce with a portion of the dressing.
Now divide the quinoa, pumpkin, fennel and raisins over the lettuce. Sprinkle the rest of the dressing over it.
Finish by sprinkling the sunflower seeds and the cubes of goat's cheese over it.