Pumpkin salad with talagani cheeseDec 19, 202019 December 20200 112THE CARAMELIZED by Zorzetin 2. Savory recipesPrep. time20 minutesCook time 30 minutesDifficultyEasyServes6-8 INGREDIENTS100 gr. valerian leaves100 gr. baby spinach100 gr. rocket1 fennel500 gr. pumpkin cut in cubes2 slices talagani cheeseA handful of walnutsPomegranate seeds for sprinklingFor the dressing1 tbsp mustard1 tsp honey60 gr. white vinegar120 gr. olive oil3-4 tbsp pomegranate balsamic creamSea saltFor the caramelized pumpkin30 gr. butter½ tbsp honeySea salt Smoked paprikaINSTRUCTIONS1.For the caramelized pumpkin2.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 salad10.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 dressing17.Whisk all the ingredients together.18.Assembling salad19.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. Print Leave a Reply Cancel ReplyYour email address will not be published. Save my name, email, and website in this browser for the next time I comment. Comment Δ This site uses Akismet to reduce spam. Learn how your comment data is processed.