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Ingredients (4 servings)
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600 g Kürbis
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400 g Bio-Tempeh
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1 Stk. Patros Hirtenkäse
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2 Stk. Rote Zwiebel
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200 g Blattsalat
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Preheat the oven to 200 degrees Celsius. Cut the pumpkin into bite-sized cubes and the red onions into wedges.
- Spread the pumpkin and onions on a baking sheet, toss with olive oil, salt, pepper, and herbs. Crumble the Patros cheese over the top and bake in the oven for 25 minutes.
- Meanwhile, cut the tempeh into cubes and fry in a pan with a little oil over medium heat until crispy all around.
- Wash the leaf lettuce, drain, and dress with a little olive oil, salt, and pepper.
- Serve the roasted pumpkin and feta together with the crispy tempeh and fresh leaf lettuce.
