The flesh of the pumpkin is cut into matchstick-thin sticks. The nuts are roasted in a pan without adding fat. Mix the pumpkin with the vinaigrette, infuse for 5 min and sprinkle with the toasted nuts. This salad can be well combined with red cabbage salad, any green salad or with sliced apples.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!