Pumpkin Carpaccio with Goat Cheese and Pomegranate Seeds

Zutaten

• ✓1 small (approx. 500g) Hokkaido pumpkin
• ✓100 g Fresh goat cheese
• ✓50 g Pomegranate seeds
• ✓50 g Pine nuts
• ✓4 tbsp Extra virgin olive oil
• ✓2 tbsp Balsamic vinegar
• ✓to taste Salt
• ✓to taste Black pepper

Zubereitung

1. 1

   Wash the Hokkaido pumpkin thoroughly, halve it, and remove the seeds. The skin can be left on.

2. 2

   Slice the pumpkin very thinly (approx. 2-3 mm thick). A mandoline or a very sharp knife works best.

3. 3

   Briefly blanch the pumpkin slices in boiling salted water (approx. 1-2 minutes) until they are slightly soft but still firm to the bite. Immediately plunge into ice water to stop the cooking process.

4. 4

   Drain the pumpkin slices well and arrange them in a fan shape on four plates.

5. 5

   Lightly toast the pine nuts in a dry pan until fragrant. Let cool.

6. 6

   Distribute small dollops of the fresh goat cheese over the pumpkin.

7. 7

   Sprinkle the pomegranate seeds over the top.

8. 8

   Whisk together the olive oil and balsamic vinegar for the dressing, season with salt and pepper.

9. 9

   Drizzle the dressing over the carpaccio and sprinkle with the toasted pine nuts.

10. 10

    Serve immediately.