Ingredients (for 4 persons):

90 g cranberries, 1⁄2 pumpkin, 3 tbsp extra virgin olive oil, salt flakes and freshly ground black pepper, 4 tbsp mixed seeds, sunflower and pumpkin seeds, 7 stalks spring onion diagonally (cut into thin rings), 1 tbsp apple cider vinegar and 90 g goat cheese

Preparation method:

Preheat the oven to 170°C, line a baking tray with baking paper. Soak the cranberries in warm water. Cut the pumpkin into 5 cm thick wedges, remove the seeds but keep the skin. Rub the wedges with half of the olive oil. Heat a grill pan and grill the pumpkin until nice stripes form on both sides. Then place the pumpkin on the lined baking sheet and sprinkle with salt and black pepper. Bake in the oven for 15 to 18 minutes until it is soft. Toast the seeds in a dry frying pan over medium heat for 3 minutes until golden brown. Keep an eye on the pan and shake it every now and then so it doesn't burn. Let seeds cool in a bowl. Drain cranberries and mix in a bowl with the spring onion. Pour over the apple cider vinegar and olive oil and season with salt and black pepper. Place the pumpkin in a nice deep plate and spoon the spring onion salad over it. Spoon the soft goat cheese around and/or on the pumpkin. Enjoy!