Salade verte et vinaigrette aux graines de courge

Ingrédients

• 4 tbsp pumpkin seeds (divided)
• 5 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and pepper
• 4 cups (250g) mixed lettuce leaves
• 1 ripe pear
• 1 apple
• Small handful of fresh parsley (chopped)
• 2 tbps pumpkin seeds (reserved from the dressing)
• 1 tbsp sesame seeds (white, black or mixed)
• salt and pepper

Préparation

1. 1

   Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly. Reserve 2 tablespoons of them to garnish, and pour the remainder into a food processor or blender. Add the rest of the dressing ingredients, plus 2 tbsp of water, and blitz until fairly smooth.

2. 2

   To assemble the salad, chop the radicchio into bite sized pieces and add them to a large serving bowl with the other salad leaves then toss.

3. 3

   Core the pear and apple and thinly slice them with the skins on. Add them to the salad along with the dressing and toss.

4. 4

   Serve sprinkled with the parsley, reserved pumpkin seeds and sesame seeds and season with salt and pepper.