Avocado and Pumpkin Salad

Cut the pumpkin flesh into cubes, peel the pearl onions and blanch both in boiling hot salted water for about 1 minute. Drain.

Toast the pine nuts in a dry frying pan. Remove the skin from the avocados, cut in half, remove the pit and cut the flesh into wedges. Cut the cress into small pieces with scissors or pluck the leaves from the watercress.

For the dressing, mix crème fraîche with mascarpone until creamy. Add the spices, vinegar, mustard and rice wine or sherry and stir in the oil.

Place the salad ingredients without avocados in a large enough bowl, pour the dressing over them and mix everything together loosely.

Arrange the avocados in a fan shape on plates and arrange the lettuce next to them.

Tip: Stock up on a variety of high-quality condiments – it pays off!

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