Warm Roasted Pumpkin, Potato, and Mushroom Salad

1. 1 Pumpkinpack 1 kg ≈ $2.80 70 g
2. 2 Potatoes≈ $2.19 per kg 85 g
3. 3 Button mushrooms≈ $7.50 per kg 35 g
4. 4 Mozzarellapack 125 g ≈ $1.80 18 g
5. 5 Mayonnaise 11 g
6. 6 Sunflower oil 7 ml
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Cut pumpkin¹ into cubes, place on a baking sheet with a little oil, and season with salt.

2. Slice mushrooms and add them to the pumpkin¹.

3. Roast pumpkin¹ and mushrooms for 20 minutes until tender and golden.

4. Cut potatoes² into small cubes and fry in the remaining oil for 10–12 minutes until golden and crispy.

5. Cube the mozzarella⁴.

6. Arrange the fried potatoes² on a plate as the base, then top with pumpkin¹ and mushrooms.

7. Drizzle with mayonnaise and sprinkle with mozzarella⁴ cubes.