Kornspitz "Vegathlon"
My favourite Kornspitz
INGREDIENTS (PER KORNSPITZ)
| 20 g | pumpkin |
| 60 g | Halloumi |
| A little olive oil | for frying |
| 20 g | avocado |
| 1/4 | lime |
| 5 g | arugula |
| A pinch of salt | |
| A pinch of pepper | |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 488,2/2.035 | Energy kcal/kj |
| app. 28,8 | Fat (g) |
| app. 13,4 | thereof saturated fatty acids (g) |
| app. 30,3 | Carbohydrates (g) |
| app. 1,3 | thereof sugar (g) |
| app. 7,0 | Dietary fibres (g) |
| app. 23,1 | Proteins (g) |
| app. 0,76 | Salt (g) |
BREAD UNITS (BU)
| ca. 2,5 BU (1 bread unit corresponds to 12 g carbohydrates) |
Preparation
For the spread, use a tablespoon to scoop the ripe avocado flesh from the peel. Use a fork to mash the avocado. If you feel it is still too coarse for your liking, you can also use a stick blender. Season with a bit of lime juice and salt and the avocado crème is ready.
Peel the pumpkin and cut it into even cubes. Drizzle a little olive oil onto the cubes and place them on a baking tray lined with baking paper. Bake for about 30 minutes at 130°C. The cubes should roast nicely, without darkening, and they should still have a firm bite. Keep tasting until you are satisfied with the result.
In the meantime, fry the Halloumi on both sides in a little olive oil, until golden-brown. Drain off any excess oil.
Spread the avocado crème onto the Kornspitz, add alternate cubes of pumpkin and halloumi on top, finish with a few leaves of arugula and a couple of splashes of lime. The avocado and Halloumi deliver a full, creamy taste, while the pumpkin has an earthy sweetness, which contrasts well with the somewhat tart flavours of the arugula and lime. The overall combination results in a wonderfully balanced and harmonious snack.