Pumpkin salad with honey walnuts
1 piece of pumpkin (approximately 300 g when peeled)
1 ball mozzarella
½ cup of cooked chickpeas (canned)
1 juicy apple
1 handful of walnuts
1 handful of dried cranberries
1 teaspoon honey
1 teaspoon dried thyme
1 sprig of fresh thyme for decoration
2 tablespoons walnut oil
Peel the pumpkin and cut into cubes. Put it in a covered dish suitable for microwave. Cook for 7 minutes at 800 W in the microwave. Let cool. Peel the apples and cut into cubes as well, drain and rinse the chickpeas under running water. Dry. Cut the mozzarella into cubes too. Roast dry the walnuts in a skillet. Add the honey at the last moment. Once caramelized (in seconds), spread the walnuts on a baking sheet and let cool.
Mix the colorful cubes and chickpeas in a plate. Scatter over the cranberries and honey walnuts. Season the pumpkin salad with walnut oil and thyme. Serve immediately.