Facebook
WhatsApp
X
Ingredients (4 servings)
-
800 g Bio Speisekürbis Hokkaido
-
300 g Bio Porree
-
200 g Feta
-
200 g Joghurt nach griechischer Art
-
Olivenöl
-
Salz, Pfeffer, Kräuter
Preparation
- Preheat the oven to 200 degrees Celsius. Wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized wedges. Wash the leek and cut into rings.
- Spread the pumpkin wedges on a baking sheet, drizzle with a little olive oil, season with salt, and pre-bake for about 15 minutes.
- Add the leek rings to the pumpkin on the baking sheet, crumble the feta roughly over the top, and bake for another 10 to 15 minutes until the vegetables are tender and the cheese is lightly browned.
- Stir the Greek style yogurt until smooth with salt, pepper, and herbs, and serve as a fresh dip with the warm oven-roasted vegetables.
