Salad from Hokkaido pumpkin

Especially in the hot summer days most of us do not even think about fatty foods and most of us eager for fresh light meals that do not weight down the stomach. A great way to eat healthy while you really enjoy the food, offers recipe for summer salad from pumpkin Hokkaido.

  • ½ Hokkaido pumpkin
  • ½ bag of arugula
  • goat cheese or ½ pack tofu
  • a handful of dried cranberries
  • salt
  • olive oil
  • tablespoon thyme
  • pepper
  • chilli to taste

Peel half the size of pumpkin Hokkaido and scoop out seeds. Cut Hokkaido pumpkin into small cubes. Preheat oven to 200 °C . Meantime season Hokkaido pumpkin with salt and pepper and sprinkle with thyme and chilli.

Baste spiced Hokkaido pumpkin with olive oil in a baking dish and let bake for half an hour until tender. Add the diced goat cheese and dried cranberries and bake for another 3 minutes to get everything warm enough. Remove from oven, mix with arugula and it's done.