Apple and Pumpkin Salad

For 4 people
  • 12 Chicken drumsticks (75 g each)
  • Salt
  • pepper
  • 9 EL Rapeseed oil
  • 40 g Pumpkin seeds
  • 4 EL Fruit vinegar
  • 1 EL Honey
  • 8 Stalk (s) Thyme
  • 500 g Butternut- Pumpkin
  • 500 g Apples
  • 4 EL Chili sauce for chicken
45 minutes
light
1.
Wash the legs, pat dry and season with salt and pepper. Heat 4 tablespoons of oil in a pan. Fry the legs, turning, for 20-30 minutes until crispy. In the meantime, roast the pumpkin seeds in a pan without fat for about 5 minutes, remove.
2.
For the vinaigrette, whisk together vinegar, salt, pepper and honey. Beat in 4 tablespoons of oil drop by drop. Wash the thyme, shake dry, pluck the leaves from the stems and stir into the vinaigrette.
3.
Peel the pumpkin, remove the seeds and cut the pulp into short strips. Heat 1 tablespoon of oil in a second pan. Fry the pumpkin for about 4 minutes, turning. Pour into a bowl, add the vinaigrette and chill the pumpkin.
4.
Wash and quarter the apples, remove the core. Cut the quarters into pieces.Add the apples and pumpkin seeds to the pumpkin and fold in. Spread the fried legs with chili sauce. Arrange the legs and salad on plates.
1 person approx.:
  • 560 kcal
  • 2350 kJ
  • 29 g protein
  • 37 g fat
  • 26 g carbohydrates

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