Ingredients
Serves 4
- 250 g pumpkin flesh, cleaned
- 3 Annurca apples
- 1 fennel bulb
- 60 g walnuts
- 50 g raisins
- 1 lime
- 6 tbsp extra virgin olive oil
- parsley
- salt and pepper
Preparation
Dice the pumpkin, arrange on a baking tray lined with baking paper and season with 2 tablespoons of oil, salt and pepper. Bake in the oven for 20 minutes at 180°C, monitoring baking with a toothpick, then allow to cool.
Meanwhile, wash the apples and chop into small pieces. Thinly slice the fennel using a mandolin and tip all the ingredients into a salad bowl. Make an emulsion with the remaining 4 tablespoons of oil, the juice of the lime, the salt and pepper. Dress the salad, add the walnuts and raisins and mix well. Serve with fresh parsley.
