Pumpkin and parsnip salad with dressing and cranberry Tahini Brittle

In fine stripes butternut squash tastes delicious raw, especially with ginger sesame dressing. On top or to nibble: fruity, spicy crunchy with pumpkin seeds.

Ingredients for 4 servings

Cranberry Brittle:
• 25g pumpkin seeds
• 25g dried cranberries
• 40 g brown sugar Espelette pepper, (substitute cayenne)
• Fleur de sel

Tahini- Dressing:
• 1 lemon
• 60g white Tahini, (sesame paste)
• Salt
• 5 tsp agave syrup
• 20 g fresh ginger
• 4 tbsp. Rapeseed oil

Pumpkin salad parsnips:
• 400g parsnips
• Fleur de sel
• 1/2 butternut squash (about 450 g)
• 1/2 bunch watercress, (250 g)
• 1 tart apple, (200 g)

Time: 45 min

Preparation

1. For the roast Cranberry brittle pumpkin seeds in a small saucepan until the seeds start to burst. Let pumpkin seeds to cool on a plate. Cranberries not chop too finely, chop pumpkin seeds as well. Cook sugar and 1 tablespoon water in saucepan to golden-brown caramel. Stir in cranberries, pumpkin seeds and 1 pinch of Espelette pepper and quickly pass on a piece of aluminum foil. Sprinkle with 2-3 pinches of fleur de sel and let cool.


2. Wash For Tahini dressing the lemon in hot water, pat dry and 1 heaped tsp finely rub shell. Press out 4 tablespoons of lemon juice and mix with Tahini, some salt, lemon zest, agave syrup and 6 tablespoons water with a whisk. Peel the ginger thinly, grate finely and stir in the rapeseed oil under the dressing.

3. For the pumpkin and parsnip salad the parsnips brush and peel with a vegetable peeler. Round continue cutting with the peeler into thin strips. Strip parsnips mix with 1/2 teaspoon sea salt in a bowl and knead with your hands soft 2-3 minutes. Remove the soft interior and the seeds from the pumpkin. Peel pumpkin, cut with a vegetable peeler into thin strips. Mix pumpkin and parsnip.

4. Picked watercress, wash and spin dry. Papers pluck. Apple into quarters and remove seeds. Quarter best along plane on a vegetable slicer into thin slices. Watercress, mix apple and Tahini dressing with the pumpkin and parsnip and serve sprinkled with cranberry nut brittle.

Additional tips for preparation
White Tahini you get in natural food stores or health food store. The bright tahini is made from sesame seeds peeled.

Nutritional information per serving: 383 kcal
• 7 grams protein
• 20 g fat
• 41 g carbohydrates