Warm bread salad with pumpkin and Mestemacher Gourmet Focaccia

Photo credits: ALBERTI & WEGO GBR


For the salad

  • 1 Mestemacher Gourmet Focaccia Cheese & Onion
  • 1 small hokkaido pumpkin (about 500 g)
  • 1 – 2 cloves of garlic
  • 300 g tomatoes
  • 4 tbsp. olive oil
  • salt & pepper
  • some paprika powder
  • Optional: some chilli
  • 150 g lettuce
  • 4 tbsp. pistachios

For the dressing

  • 8 tbsp. olive oil
  • 8 tbsp. balsamic vinegar
  • 2 tsp. honey
  • 1 tsp. mild mustard
  • herb salt & pepper


For the bread-vegetable mix Peel the pumpkin, halve it, remove the seeds and slice into sticks of approx 1 cm width. Blanch pumpkin sticks in boiling salted water for 4 minutes, then drain, rinse under cold water and let the liquid drip off. Roughly dice the Gourmet Focaccia. Wash and halve the tomatoes. Peel the garlic and chop very finely. Place the prepared ingredients in a bowl and season with olive oil, parsley, salt and pepper as well as paprika powder and, optionally, some chilli powder. Place the bread and vegetable mix in an oven-proof dish and bake for 20 minutes at
220 °C.

For the dressing Mix all ingredients together, season with herb salt and pepper and froth with the blender.

Serve the warm bread and vegetable mix together with the lettuce and the pistachios. Sprinkle on the dressing and serve right away, while still warm.