Green salad with poached pumpkin

Ingredients

• 1/2 head of iceberg lettuce
• 300 g peeled pumpkin
• 250 ml white wine
• 1 st. l. Teddy bear
• 1/2 cinnamon stick
• 3 boxes of cardamom
• 5 black peppercorns
• 5 allspice peas
• 1 lemon
• 50 ml pumpkin seed oil
• 1 small bunch tarragon
• 50 g pumpkin seeds
• chili pepper - optional

Cooking

Step 1

Cut the pumpkin into 1.5x1.5 cm cubes, transfer to a saucepan with honey, crushed peppercorns and cardamom pods and a pinch of salt. Pour in wine, put on moderate heat, bring to a boil and cook the pumpkin until soft.

Step 2

Remove the pumpkin with a slotted spoon and let it cool. Boil the wine over moderate heat twice, strain.

Step 3

Remove the zest from the lemon, squeeze 2 tbsp. l. juice. Mix lemon juice, 2-3 tbsp. l. wine syrup and zest. Season with salt and pepper. While whisking, pour in the pumpkin seed oil.

Step 4

Season the pumpkin with part of the sauce, mix. Cut the salad into ribbons or tear, separate the tarragon leaves from the branches, mix with the salad. Season lightly and toss with pumpkin. Transfer to a salad bowl, sprinkle with seeds and chopped chili peppers.