Sweet pumpkin fig ricotta salad
Bake it in the oven and put figs on sweetened pumpkin to make a Greek salad. Raw figs can be eaten only in season, so you can feel a more special taste. In the season when there are no figs, you can add other seasonal fruits. A nice brunch menu with a slice of light bread.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • sweet pumpkin
    1/4 ea
  • Fig
    2 ea
  • ricotta cheese
    2 TS
  • Nuts
    30g
  • It's Lucola
    30 g
  • Parmesan cheese
    little
  • Andalusian olive oil
    1.5TS
  • cinnamon powder
    little
  • Andalusian olive oil
    4 TS
  • balsamic vinegar
    1.5TS
  • roasted salt
    little
  • ground pepper
    little
  • Honey
    suitably
Cooking Steps
STEP 1/4
Wash the sweet pumpkin clean, remove the seeds, and cut it into wedges about 1.5cm thick. Divide figs into six equal parts. Stir-fry nuts lightly in a dry pan. Rinse the lucola in running water, drain, and bite-sized.
STEP 2/4
Mix balsamic vinauger, salt, and pepper evenly in a bowl, then add olive oil to complete the dressing.
STEP 3/4
Put 1T of olive oil, 1/4t of cinnamon powder, salt and pepper in a bowl and mix them evenly. Spread cinnamon powder oil evenly on sweet pumpkin, place in oven pan, and bake in oven preheated to 190CC for about 20 minutes.
STEP 4/4
Place the lucola in a bowl, place the figs, baked sweet pumpkin, and sprinkle with the dressing. Place ricotta cheese, nuts, and parmesan cheese on top and sprinkle with honey to taste.
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