Serves 4:
For the sauce:
- 3 tablespoons of lemon juice
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of pumpkin seed oil
- 1 teaspoon of sunflower honey
- salt and pepper to taste
For the salad:
- 200g of mixed mushrooms
- 2 tablespoons of extra virgin olive oil
- 500g of pumpkin flesh
- 2 tablespoons of white balsamic vinegar
- 2 stalks of celery
- 200g of Asiago-type cheese
- 200g of mixed salad
Method
Blend the lemon juice, pumpkin seed oil and olive oil with the honey. Season with salt and pepper Clean the mushrooms and half the largest ones. Fry them in a tablespoon of oil for around 5 minutes, season with salt and pepper and add to the salad dressing. Dice the pumpkin and sauté it in the remaining oil for 5 minutes. Add the balsamic vinegar and season with salt and pepper. Cook over a moderate heat for a few minutes until all the liquid has been absorbed and the pumpkin is just cooked. Add to the mushrooms, mix well and leave to rest for 30 minutes. Finely slice the celery and dice the cheese. Combine all the ingredients together and serve.
