Preparation
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1Steam the pumpkin wedges for 3-4 minutes with a little “bite”, then let them cool. In the meantime, mix the mustard, vinegar, apple jelly, walnut kernel oil and Mazola® into a vinaigrette. Season with salt and pepper.
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2Clean, wash and spin dry the salads. Whisk the egg with 3-4 tablespoons of water and season. Dredge the cooled pumpkin wedges in the flour, dip them in the egg mixture and bread them in the mixture of both Kölln flakes. Bake in hot Mazola® in a coated pan until crispy on both sides.
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3Arrange the salads in a bowl. Arrange the pumpkin wedges on top and drizzle with the dressing. Garnish with pumpkin seeds and red cress. Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Burda Media/Kölln
Ingredients
Serving(s)
1
Ingredients for 1 serving:
250 G
Hokkaido pumpkin
1 TL
grainy Dijon mustard
2 EL
Apple cider vinegar
1 TL
Apple jelly
30 ml
Walnut kernel oil
20 ml
Mazola® rapeseed oil
1 pcs
Chicory
1 handful
Watercress
1 handful
Purslane salad
1 pcs
Egg (weight class M)
1 (at will)
Spelled flour type 630
20 G
Regular Rolled Kölln Oat Flakes
30 G
Delicate Kölln Oat Flakes
1 EL
Mazola® rapeseed oil
1 handful
Pumpkin seed
1 handful
cress
