Ingredients (4 portions)

• 400 g pumpkin of your choice
• 2 tbsp rapeseed oil
• sprigs of thyme
• 80 g leaf lettuce
• 80 g rocket
• rapeseed oil and balsamic vinegar
• salt, pepper
• 150 g sheep's cheese

Cut the pumpkin into cubes or wedges, place in a baking dish, drizzle with rapeseed oil and top with the sprigs of thyme. Now cook in a preheated oven for approx. 25 minutes at 180 °C (hot air). In the meantime, wash, pluck or chop the lettuce and season with rapeseed oil, balsamic vinegar, salt and pepper. Arrange the diced sheep's cheese and pumpkin on top of the salad.

Tip:
Walnuts as a topping: Place 100 g walnuts on a baking tray and roast in a preheated oven at 180 °C (hot air) for approx. 5 minutes.