Braised Pumpkin with Feta, Pomegranate and Pickled Onions

Preparation

1. 1

   Slice the red onions and place them in a jam jar. Pour over the pickling liquid.

2. 2

   Cut the pumpkin into nice, chunky pieces and place them on a baking tray. Drizzle with olive oil and season with Kotányi salt, white pepper and caraway.

3. 3

   Roast at 175°C for approximately 30 minutes, depending on how firm you want the pumpkin to remain.

4. 4

   Meanwhile, cut the feta and lettuce and remove the seeds from the pomegranate.

5. 5

   Finally, arrange everything on a serving platter.