INGREDIENTS

100 gr. valerian leaves
100 gr. baby spinach
100 gr. rocket
1 fennel
500 gr. pumpkin cut in cubes
2 slices talagani cheese
A handful of walnuts
Pomegranate seeds for sprinkling
For the dressing
1 tbsp mustard
1 tsp honey
60 gr. white vinegar
120 gr. olive oil
3-4 tbsp pomegranate balsamic cream
Sea salt
For the caramelized pumpkin
30 gr. butter
½ tbsp honey
Sea salt
Smoked paprika

INSTRUCTIONS

1.For the caramelized pumpkin
2.Cut the pumpkin into cubes.
3.Line a baking sheet with parchment paper and place the pumpkin cubes.
4.Bake in a preheated oven to 200o for 15 minutes.
5.Remove pan from the oven and put the seasonings.
6.Add butter and honey. Stir well to dissolve them and cover every pumpkin cube.
7.Bake for 10 minutes further.
8.Remove pan from the oven and let it cool.
9.For the salad
10.Wash meticulously the greens in a bowl with fresh water and 2 tbsp vinegar.
11.Place them in a clean towel to absorb any remaining water.
12.Chop fennel.
13.Mix greens in a bowl.
14.Bake cheese in high temperature whether in a grill pan or a toaster.
15.Cut in 8 pieces each cheese slice.
16.For the dressing
17.Whisk all the ingredients together.
18.Assembling salad
19.Place greens in a salad bowl.
20.Add pumpkin cubes and cheese.
21.Sprinkle with walnuts and pomegranate seeds.
22.Lastly, add dressing, just before serving.

NOTES

Talagani cheese is a traditional handmade Greek cheese, very similar to Cyprian halloumi. It is made from sheep’s and goat’s milk and it is usually enjoyed grilled.

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