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Pumpkin with Peaches and Burrata

Preparation time: 15 min / Cooking time: 30 min

This was definitely a hit. The key point is to serve this hot. It could also be served without Burrata alongside some protein, but there are many ways to play around with this salad. I tried using leftovers of the base salad and adding chopped apples, which was also incredibly delicious. Toasted pecans are also very good with this.

1. Preheat the oven to 180 °C
2. Cut the squash into pieces and place in a bowl, drizzle with oil and spices
3. Slice the shallots and add them
4. Drain the chickpeas and add them
5. Mix everything well and place on a baking tray and bake for 30 minutes. It’s good to stir the mixture after 15 minutes
6. Slice the peaches and halve the dates, fry them in butter (or oil if vegan) with a pinch of sea salt sprinkled on top.
7. Serve on a bed of salad and place 1 Burrata cheese on top, along with pecans, sliced figs, and pomegranate seeds