Pumpkin Wan Tans on Herb Salad with Storm Dressing

For the pumpkin wan tans, steam the pumpkin until soft, mash with a fork, salt and place on the wan tans. Shape these into small pouches and deep fry in the hot fat.

Select wild herbs, arugula and/or sorrel, wash and lay out a lettuce leaf on a plate with them. Place the wan tans on top and marinate with a marinade of storm, white balsamic, olive oil and salt. Sprinkle with pumpkin seeds.

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