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Kornspitz "Vegathlon"


My favourite Kornspitz

backaldrin, Maren Hammerschmidt, Kornspitz - Sportteam
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.

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backaldrin International
The Kornspitz Company GmbH
Kornspitzstraße 1
A-4481 Asten
T +43 7224 8821 0
info@kornspitz.com
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