Baked pumpkin on salad

Ingredients 

For the salad:

• 200 g Hokkaido

• Approx. 6 slices of bacon

• 2 handfuls of lettuce or salad of your choice

• 50 g feta cheese

• Walnuts and pomegranate seeds as topping

• olive oil

• Salt & pepper

For the dressing:

• 50 ml YO fruit syrup "WITHOUT sugar" orange

• 1.5 tbsp olive oil

• 1/4 tsp mustard

• salt & pepper

Preparation

Preheat the oven to 180°C fan. Remove the seeds from the pumpkin and then cut into wedges, wrap the wedges in bacon and place the pumpkin on a baking tray lined with baking paper. Drizzle with a little olive oil and season with salt and pepper. Bake the pumpkin wedges in the oven for approx. 20 minutes.

In the meantime, make the dressing. Put the YO WITHOUT sugar orange in a small pan with the remaining ingredients and bring to the boil briefly while stirring. Then leave the dressing to cool well.

Wash the salad and arrange on a plate or in a bowl. Briefly toast the walnuts in a pan without oil. Spread the pumpkin over the salad and garnish with feta, pomegranate seeds and walnuts. Drizzle with the dressing and enjoy.