|Mixed lettuce or arugula||200.0 g||Denmark||5 - 11|
|Grana Padano cheese||125.0 g||Not Regional|
|Pickled sliced jalapeños||20.0 pc||Denmark|
|Hokkaido squash||1.5 kg||Denmark||8 - 11|
|Crushed cumin||6.0 g||Denmark|
|Crushed coriander||6.0 g||Denmark|
|Pepper||3.75 g||Not Regional|
|Oliveoil||125.0 ml||Not Regional|
|White balsamic vinegar||38.0 g||Not Regional|
|Red onion||170.0 g||Denmark||1 - 12|
Carefully wash the peel of the hokkaido. Remove the seeds and cut it in wedges of 1,5 cm. Mix the spices, oil and vinegar and turn the hokkaido wedges in the marinade.
Bake them at 180 degrees for 10-15 minuts. They have to be tender but firm.
Rinse the lettuce/arugula and arrange it on a big salad dish. When the hokkaido has cooled of for a while arrange it on top of the salad. Use the leftover marinade from the hokkaido as a dressing for the lettuce. Spread finely sliced onion, nachos, cheeseflakes and finish with the pickled jalapeños.