YUZU YOGHURT SALAD

INGREDIENTS: (to serve 10)

500 gr yuzu yoghurt
180 gr pumpkin purée 
60 gr pickled beetroot purée 
80 gr caramelised walnuts
100 gr yuzu chutney 
40 gr carrots 
60 gr apples 
40 gr beetroot 
60 gr baby spinach leaves
60 gr croutons 
8 gr sesame leaves 
50 crystallised lemons

Pumpkin purée: 
140 gr pumpkin, diced 
40 gr fresh yoghurt 
Nutmeg 
Salt

PREPARATION:
For the pumpkin purée:  Cut the pumpkin into pieces and steam for 20
minutes until completely cooked. Blend with the yoghurt, nutmeg and salt. Then add the other ingredients. 

TO SERVE: Plate the salad as shown in the photograph.