Roast beef salad with cheese croutons

Main course. 1 person. Preparation 15 min. + 20 min. oven time

Ingredients

• 200 g pumpkin pieces
• 1 tbsp olive oil
• 40 g Beemster X-O-
• 1 slice of white floor bread
• 30 g arugula lettuce mixture
• 4 slices of roast beef
• ½ tbsp Crema di Balsamico

Prepare

1. Preheat the oven to 200 °C. Mix the pumpkin cubes with half of the oil and spread on a baking sheet lined with baking paper. Season with pepper and salt, if necessary. Bake in the oven for about 20 min until the pumpkin is soft.
2. Meanwhile, grate the cheese and tear the bread into pieces. Mix with the rest of the oil, cheese and sprinkle with pepper and possibly salt. After 10 min, place the cheese croutons next to the pumpkin cubes on the baking sheet and bake for another 10 min. Remove from the oven.
3. Mix the lettuce with the squash. Tear the roast beef and divide over the vegetables along with the cheese croutons. Drizzle with the Crema di Balsamico and season with pepper and salt, if desired.

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