FETA IN LINSEED SESAME CRUST WITH OVEN PUMPKIN SLICES

It's autumn. You can't deny it any more, because the leaves turn golden and slowly fall from the trees. The nights become longer and the days shorter. And with autumn a new favourite comes back to the house, because it is high season: the pumpkin! There are many variations and in today's recipe we use the classic Hokkaido pumpkin. Creamy and sweet. Especially deliciously roasted in the oven! Look forward to many more pumpkin recipes ... !x,F

Ingredients (for 2 pers.):
1 feta (ca. 250g)
1 small hokkaido pumpkin
3 tbsp olive oil
2 tbsp rapeseed oil
1 organic egg
sea salt 
1 tsp dried sweet pepper spice 
3 tbsp ground linseed
2 tbsp sesame
pepper 

Preparation:

1. Preheat oven to 180 degrees circulating air.
2. Cut hokkaido into slices and place on a baking tray lined with baking paper. Sprinkle the slices with sea salt, paprika and olive oil.
3. Bake the slices in the oven for about 15-20 minutes. 
4. Prepare two deep plates. Now put linseed & sesame into one plate. Whisk the egg into the second plate with a little pepper. 
5. Cut the feta in half and roll first in the deep plate with egg and then in the plate with linseed & sesame so that each side is covered with sesame & linseed. 
6. Fry the feta for about 1 min on each side in a pan with rapeseed oil until golden brown. 
7. Serve Feta with pumpkin slices & enjoy. 
8. Bon Epi-tit!