Zuccurì 600 gr
Dried oregano
Walnuts 40 grams
Salad: 1 bag for 125 grams of salad (rocket, lettuce, baby spinach)
EVO oil 4 tablespoons
Lemon juice 1 tablespoon
Balsamic vinegar
Parmesan cheese flakes: 40 gr
Black pepper


1. Preheat the oven at 180 ° C, cut the pumpkin in half, do not peel it, remove the seeds and filaments and then cut it into slices.

2. Arrange the slices on the baking sheet with parchment paper, add salt and pepper, sprinkle with a little oregano and sprinkle with 2 tablespoons of oil. Bake for 20-25 minutes, until the pumpkin is tender.

3. In the meantime, sauté the walnuts then let them cool and chop coarsely.

4. Mix the lemon juice and vinegar with 4 tablespoons of EVO oil and season with salt and pepper.

5. Add the cooked pumpkin, chopped walnuts, lemon and vinegar to the salad.