This salad is a meal for 3, or a starter for 6.
Gather your ingredients:
A half midsized pumpkin.
About 1/4 head of lettuce
3 slices of frozen white bread
1 clove of garlic, peeled
3 cloves of garlic, unpeeled
A handful of pine nuts
100 g soft goat cheese
10 leaves of fresh mint
Fresh cilantro, a few twigs with leaves
1 rawit pepper, or any spicy pepper of about 5 cm
Tbsp of raw sesame seeds
1/2 Tbsp dried sage, or 3 leaves of chopped fresh sage
1 tsp cilantro seed powder
1 tsp ginger powder
1/2 tsp cayenne pepper
Half tbsp sugar or honey
Take out the frozen bread when you get to that point in the recipe.
Step 1: Prepping the Pumpkin
Scoop out the seeds with a spoon. You might save these for toasting in the still-warm-oven after roasting the pumpkin.
Peel and dice the pumpkin to 2,5 cm or 1 inch cubes. Toss in a baking tin.
Step 2: Roasting
Then drizzle royal amounts of olive oil over the pumpkin /onion. Add the cilantro powder, ginger powder, cayenne pepper, sesame seeds. Hussle it up so the spices and oil covers every part in the mix.
Put it in the hot oven, set it for 20 minutes.
Step 3: Croutons, or Crunchy Breadcubes
Add some olive oil to a hot pan and heat it until it's ready for frying.
Cut the dried pepper, toss the breadcubes and the pepper flakes in the pan and move them around. Add some extra olive oil to get a nice glossy crunch. Not too much, about 1/3 should have that transparent look.
Step 4: Prepare the Base of the Salad
Wash and dice the apple, 1 cm or 1/3 inch. Sprinkle with lemon juice and add to the lettuce. Cut the cilantro (with the stems) and mint and add to lettuce. Drizzle with some olive oil and mix it with your hands.
Step 5: Cool the Hot Stuff
Step 6: Finish the Salad
Step 7: Finalize and Serve
Finally take a teaspoon and drop little drabs of roast garlic/olive oil over the salad.