Ingredients
| Roasted pumpkin-tomato salad and bread | |
| 50 g | White bread |
| 200 g | Pumpkin, fresh |
| 100 g | Tomatoes, fresh |
| 10 g | Garlic, fresh |
| 2 g | Seasonings (herbs, salt, pepper) |
| Dressing | |
| 10 ml | Olive oil |
| 5 ml | Balsamic vinegar |
| 5g | Sugar |
| 5g | Mustard |
| 2 g | Seasonings (herbs, black pepper) |
| Fresh Fruit | |
| 200 g | Yellow melon, fresh |
| 20 g | Sugar |
Cooking Instructions
Roasted pumpkin-tomato salad and bread
Preheat the oven at 220 °C. Arrange the sliced, peeled pumpkin as well as the sliced tomatoes together with chopped garlic on a roasting tray and season with herbs, salt and pepper. Roast for 40-45 minutes. When tender, leave the vegetables to cool.
Prepare the dressing by mixing olive oil, balsamic vinegar, mustard and season with salt, pepper and sugar to taste. Arrange the vegetables on a plate and pour the dressing over the vegetables. Serve with white bread.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 487 kcal | Energy |
| 9.2 g | Protein |
| 206 mg | Phosphate |
| 291 mg | Sodium |
| 1,472 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |