Lena from "Mein leckeres Leben" has come up with the perfect starter for your Christmas dinner.
How to make the salad
Ingredients (for 4 portions)
½ Hokkaido pumpkin
Colourful leaf lettuce of your choice
8 slices of bread of your choice
8 slices of Brie
Fresh thyme
80 g hazelnut kernels
3 tsp organic honey or maple syrup
1 tbsp hazelnut oil
2 tbsp olive oil
Fresh thyme
Salt, pepper from the mill
Vinaigrette:
100 g cranberries, frozen
1 tsp Dijon mustard
2 tsp organic honey or maple syrup
1 tbsp apple cider vinegar
2 tbsp hazelnut oil
Salt, pepper from the mill
Preparation
Cut the pumpkin into wedges and place on a baking tray. Brush with olive oil and season with salt, pepper and a little thyme. Roast in the oven at 180°C hot air for approx. 25 minutes.
Top the bread with brie and also place on a baking tray. Drizzle with 2 tsp honey or maple syrup. Sprinkle with freshly ground pepper and thyme. Bake in the oven at 180°C hot air for approx. 10 minutes until crispy.
Toast the hazelnuts in a pan until fragrant. Then caramelise with honey or maple syrup. Remove from the heat and stir in the hazelnut oil. Toss and season with a little salt and pepper.
For the vinaigrette, gently warm the frozen cranberries and then mix with the remaining ingredients and season to taste.
Serve the pumpkin wedges from the oven with a few leaf salads. Place the Brie crostini on top. Sprinkle with hazelnuts and drizzle with the cranberry vinaigrette.