300 grs Pumpkin
200 grs Arugula
100 grs Feta cheese (optional)
100 grs Hazelnuts
Extra Virgin Olive Oil
1 spoon Modena vinegar
Salt
Pepper
1
Preheat the oven to 180 ºC. Peel and cut the pumpkin into chunks, season with salt and pepper, add olive oil. Roast on the oven tray for 20 minutes.
2
Remove the pumpkin from the oven and leave to cool. Mix the pumpkin and hazelnuts with the rocket and feta cheese (optional).
3
For the vinaigrette, put 5 tablespoons of oil and the Modena vinegar, salt and pepper in a bowl. Stir with a whisk and set aside. Make lemon juice. Dice the cheese.
4
Chop the hazelnuts.
5
Mix the pumpkin, rocket, hazelnuts and feta cheese (optional) in a bowl and add the vinaigrette.
Ingredients
300 grs Pumpkin
200 grs Arugula
100 grs Feta cheese (optional)
100 grs Hazelnuts
Extra Virgin Olive Oil
1 spoon Modena vinegar
Salt
Pepper