Oriental Purple Potato Salad With Baked Pumpkin + Pomegranate Vinaigrette

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   ["preheat the oven to 225u00b0C.

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   place potato quarter onto a baking tray lined with baking paper, drizzle with 2 tbsp. olive oil and season with cumin, thyme, cayenne, sea salt + freshly ground black pepper. mix well with both hands, then place into the oven and roast until tender, for about 35-40 minutes .", "remove after 15 minutes, add pumpkin wedges, drizzle with another tbsp. olive oil, mix well, so that the potatoes are turned once and the pumpkin wedges are well coated with oil and seasonings, and then roast everything for further 20-25 minutes. you also can turn the mix once more 10 minutes before removal. remove from the oven until everything is crispy and tender.", "in a large bowl, add the lamb's lettuce (mache) and toss with the dressing. start with a third of the dressing. set aside the rest for serving.", "arrange the salad on the bottom of the plates, then add potato quarters, pumpkin wedges and avocado. place avocado on the edge of the plates. sprinkle with hazelnut crunch and a few pomegranate seeds for garnish. drizzle with another third of the pomegranate dressing and adjust to personal taste.", "remove the seeds from the pomegranate. set aside a few seeds for garnish (I forgot it!)", "grind the rest of pomegranate seeds with a tbsp. water in a food processor for about 5 seconds.", "take a small sized bowl, strain pulp through sieve and extract juice. press pulp using a spoon to extract more juice.in a weck jar, or any jar with a well fitting lid, add the pomegranate juice and the rest of the dressing ingredients and shake."]

* Per serving · 4 servings · Values may vary.