Ingredients
450 g Hokkadio pumpkin
8 slices Schär Meisterbäcker Vital
1 avocado
Juice of a half lemon
350 g feta cheese
5 tbs olive oil
75 g corn salad
salt & pepper
some balsamico reduction {for refining}
450 g Hokkadio pumpkin
8 slices Schär Meisterbäcker Vital
1 avocado
Juice of a half lemon
350 g feta cheese
5 tbs olive oil
75 g corn salad
salt & pepper
some balsamico reduction {for refining}
Preheat the oven to 180°C. Clean, halve and core a small pumpkin {~450g} and cut into thin slices {1 cm}. Then cut into small pieces. Put baking paper on a baking plate and put the pumpkin pieces on it. Distribute the feta also on the baking plate. Press some lemon juice out over the cheese and the vegetables and also some olive oil {about 2 tbs}. Let it bake in the preheated oven for about 18 to 20 minutes. Peel and dice the avocado. Spread olive oil onto the breads and bake them a few minutes in the oven until crunchy. Put the salad, the baked pumpkin-feta-dices and the avocado on the breads. Season with salt & pepper and serve warm.
.s. cookingCatrin
In cooporation with Dr. Schär.
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