Roasted Pumpkin and Feta Salad with an Onsenegg

I absolutely loved this seasonal fall or winter starter with pumkin, feta cheese and a perfect onsen egg. For the onsen egg, I used a Sous-vide Machine to cook it for 50 minutes at 64.5°. However, if you don’t have a sous-vide machine, you can always prepare a poached egg or combine the salad with a boiled egg.

Ingredients (starter for 4 people):
300-400g of pumpkin (I used butternut, you do not have to peel butternut pumpkin)
4 eggs (whole, organic eggs)
100g feta
2-3 tablespoons of olive oil
aceto balsamico
salad (for example lamb’s lettuce or portulak, depending on the season)
paprika and salt

Set up your sous-vide machine, heat the water to 64.5° and add the eggs to the water. Let them boil for 50 minutes.
In the meantime, crumble the feta, season with thyme and salt and marinate in 1-2 tablespoons olive oil.
Then cut the pumpkin into small pieces, mix with 1 tablespoon olive oil and season with paprika and salt. Roast in the oven for 25 minutes at 180°.
Plate up the feta and roasted pumpkin, add salad garnish and dress with olive oil and aceto balsamico. Take out the eggs, break the shell with a sharp knife and plate the egg on the plate. Season with a bit of chili salt – or salt and pepper
– and enjoy!


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