Pumpkin Carpaccio with Arugula and Parmesan

Zutaten

• ✓600 g Hokkaido pumpkin
• ✓100 g arugula
• ✓50 g Parmesan
• ✓4 tbsp olive oil
• ✓2 tbsp lemon juice
• ✓to taste salt
• ✓to taste pepper
• ✓optional pine nuts

Zubereitung

1. 1

   Wash the pumpkin thoroughly, then cut it into very thin slices (about 2-3 mm).

2. 2

   Arrange the pumpkin slices on a large plate or platter.

3. 3

   In a small bowl, mix olive oil, lemon juice, salt, and pepper well and drizzle over the pumpkin slices.

4. 4

   Evenly distribute the arugula over the pumpkin slices.

5. 5

   Place the Parmesan slices on top and sprinkle with toasted pine nuts if desired.

6. 6

   Let it sit for about 10 minutes before serving to allow the flavors to meld.