Salad with Pumpkin, Pomegranate, Spinach and Suluguni

This salad of pumpkin, pomegranate, spinach and suluguni relies on an interesting dressing - honey mustard, with nut butter and lemon juice. This dressing, by the way, is also a pumpkin marinade.

Ingredients

• 1 Crimean onion or red sweet onion
• 400 g sweet, not tough pumpkin pulp
• 1 small pomegranate
• 100 g baby spinach
• 200 g suluguni
• freshly ground black pepper
• juice and zest of 1 large lemon
• 1 tbsp. l. buckwheat honey
• 2 tsp mustard seeds
• 2 tbsp. l. sesame or nut oil
• 0.5 tsp salt

Directions

1. For the marinade dressing, combine all ingredients until smooth.
2. Peel the onion, cut into feathers 1 cm thick. Trim the pumpkin with ribbons using a vegetable peeler. Place the pumpkin and onion in a container, pour over the dressing and marinate at room temperature for 1–2 hours, or in the refrigerator for up to 12 hours.
3. Peel the pomegranate seeds and all films. Break the suluguni with your hands into small pieces of different shapes.
4. Combine suluguni and spinach with pickled pumpkin and onions, place on plates, sprinkle with pomegranate seeds, pepper and marinade.