For the pumpkin salad with chicken fillet, peel and chop the carrots. Cut the pumpkin flesh into small cubes, peel the leek, wash and cut into rings.
Bring the vegetable broth to a boil and steam the pumpkin, carrots and leeks in it until al dente. Drain, reserving the broth, and let cool.
Wash the organic apple, cut into quarters, remove the core, chop, sprinkle with lemon juice and mix with pumpkin vegetables. Wash the grapes, pat dry, pluck, cut in half and remove the seeds.
Finely chop the parsley and mix both ingredients into the salad. For the dressing, squeeze an orange and mix the vegetable broth with mustard, orange, lemon juice, honey, whipped cream , sea salt, pepper and sunflower oil.
Mix the pumpkin salad with dressing and let it sit covered at room temperature for 30 minutes. Meanwhile, thoroughly wash the chicken breast fillet, pat dry and cut into bite-sized pieces.
Season heavily with salt, pepper and piment d’Espelette and roll in sifted cornstarch. Heat vegetable oil in a frying pan and fry the chicken in it over high heat for 4-5 minutes until golden brown on all sides.
Wash the lettuce leaves, toss dry, chop if desired, and arrange on serving plates. Spread the pumpkin salad on top, place the chicken pieces on top. Coarsely chop the roasted walnuts and sprinkle over the salad.
Serve the pumpkin salad with chicken fillet with finely chopped sc