Goat Cheese Salad with Raisin and Pumpkin Seed Oil Dressing

How to prepare goat cheese salad with raisin and pumpkin seed oil dressing

1. Boil the raisins in 50 ml water and 2 tablespoons of vinegar for 5 minutes. Turn off the heat and leave the raisins in the liquid until they cool. The raisins will absorb most of the remaining liquid.
   
2. Add another 1 tablespoon of vinegar, the lemon juice, and pumpkin seed oil to the cooled raisins. Mix to combine. The dressing can sit like this until you use it.
3. Toast the hazelnuts and pumpkin seeds in the oven at 170C (340F) for 10 minutes. Let them cool. Lightly crush the hazelnuts with the flat side of a knife to get smaller pieces.
4. Chop the green onion into fine rounds. Crumble the goat cheese in a bowl.
   
6. Cut the cabbage into thin strips and sprinkle with salt. Knead for a few minutes until it feels softer and moist. Add the salad over it and then the broccoli broken into small florets cut in half. Mix lightly, also pouring half of the raisin dressing.
   
7. Place the dressed salad in a wide bowl. Sprinkle the green onion on top. Then sprinkle the cheese. Pour the remaining dressing over the entire salad. Finally, sprinkle the hazelnuts and pumpkin seeds. Mix only lightly (2-3 times) just to rearrange the salad in the bowl. Sprinkle with pumpkin cubes or arrange baked pumpkin slices alongside.
   

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