Pumpkin Salad with Pecorino and Dark Chocolate Couverture

Ingredients

  • Serves 4<br>
  • For the salad
  • For the pumpkin vinaigrette

Preparation

  1. Cube the cleaned marrow and transfer to a pan.
  2. Fry gently.
  3. Pluck the parsley, wash and cut the leaves into thin strips.
  4. Peel and finely dice the onions.
  5. Add the parsley and onion to the marrow and season with balsamic vinegar, oil, salt and pepper.
  6. Leave to steep for a while.
  7. Transfer the pumpkin seed oil and balsamic vinegar into a bowl, season with salt and pepper and mix well.
  8. Sprinkle the grated Pecorino and dark chocolate couverture over the finished salad.
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