FOR THE DRESSING:
Preheat the oven to 390°F with top and bottom heat. Cut the pumpkin in half perpendicular to the core with a sharp knife.
Once you’ve done this, leave it as it is in an oven tray, it’s not necessary to remove the seeds.
Now sprinkle some salt and olive oil on the pumpkin. Wrap the pumpkin in aluminum foil and cook in the oven at 360°F during one or two hours until roasted, it needs to be al dente.
Open the oven door and prick it with a fork. If there’s no resistance, it means it’s tender and ready to eat. Allow to cool and assemble this amazing salad!
FOR THE DRESSING:
Put honey in a bowl and microwave for a few seconds until liquid.
Now mix the honey with lemon juice, vinegar, mustard and pepper.
Finally add oil and mix thoroughly with a rod. Add salt to taste.
Put in a sauce dish to serve. Before seasoning, at the last moment, stir the sauce again with a spoon.
Recipe by: @lacocinadeangelesalamos
