Junior chef
Utensils
Apron
Bowl
Frying pan
Lemon squeezer
Paring knife
Peeler
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Peel the squash,remove the seeds, cut into approx. 1 cm pieces. Roughly chop the hazelnuts.
Squash topping
Without adding any oil, fry the diced bacon in a non-stick frying pan until crispy. Remove and drain on paper towels. Add the squash to the same frying pan, stir-fry for about 8 mins., season with salt.
Dressing
In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Halve the orange and squeeze out the juice. (yields approx 0.5 dl) add, stir.
To serve
Add the lamb’s lettuce to the dressing, mix, plate up. Spread the squash topping over it.
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