Pumpkin Salad with Feta, Nectarine and Walnuts
Feta adds protein and a salty note, walnuts bring crunch, and nectarine remains a modest fruit accent. Quickly seared pumpkin and nectarine pair with cool greens and creamy feta. Dress the salad just before serving so the leaves stay crisp.
Roast the pumpkin (150 g) at 180°C for 20–30 minutes until tender, then cool it. Slice the nectarine (150 g) and quickly sear it in a hot dry pan for 30–40 seconds per side. Sear the pumpkin cubes in the dry pan for 40–50 seconds per side.
Toast the walnuts (30 g) in a dry pan and chop them coarsely. Whisk the olive oil (25 g), lemon juice (15 g), erythritol (10 g) and dijon mustard (5 g) for the dressing. Table salt (2 g) is added to taste.
Arrange the romaine lettuce (125 g), pumpkin cubes and nectarine on plates. Add the feta (80 g) and walnuts, then dress just before serving.
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