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Pumpkin Salad & Merguez

January 26th, 2017

Meet our hearty winter delight! 

Cold and wet days outside increase our cravings for warming, strengthening meals. 

What about a warm pumpkin salad with homemade white bean mash and merguez sausages? 
All organic, gluten-free, milk-free and delicious! 

The recipe is easy to prepare, warming from the inside and a special treat for your beloved ones. 

Download the recipe or order your Low Carb Box for next week and get all organic ingredients delivered to your doorstep. 


Download recipe
35 min.721 kcal.2 pers.


  • Merguez sausages min. 240g1  pcs
  • A jar of white beans1  pcs
  • Pumpkin Hokkaido1  pcs
  • A package of sprouts1  pcs
  • Apples1  pcs
  • Lemon1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • Sweet paprika powder1 tsp.
  • Maple syrup

How to do:


  • Preheat the oven to 200°C (fan). Wash ans scrub the hokkaido pumpkin. Cut it in half and remove the seeds with a spoon. Cut the Pumpkin into bite-sized chunks and combine the chunks with pressed garlic, a good dash of olive oil, a good pinch of salt, sweet paprika powder and 1-2 tsp. maple syrup. Add the pumpkin chunks to a lined baking tray and bake them for 25-30 min. in the hot oven. Turn them once after 15 min.
  • Add the pumpkin chunks to a large bowl and leave to cool down a bit. Wash, core and cube the apple. Clean the sprouts. Wash the lemon and grate some peel. In the bowl, combine the pumpkin chunks, apple, lemon zest and sprouts. Season to taste with a pinch of salt if desired.
  • Drain the white beans into a colander and rinse them with water. Add the white beans, the juice of half the lemon, 1-2 tbsp. olive oil and a pinch of salt to your food processor. Blend until smooth and season to taste with salt and pepper.
  • Heat some olive oil in a large pan and fry the merguez on medium/high heat to your liking.


  • Arrange the merguez with white bean and mash pumpkin salad on plates and enjoy while the merguez are still warm.