Grilled Pumpkin Marinated with Olives

Ingredients

• 4 tbsp black pitted olives
• 0.5 bunch spring onions
• 0.5 bunch Parsley
• 1 red chili pepper
• pinch of sugar
• Salt
• pepper (ground)
• olive oil (as needed)
• 1 Hokkaido pumpkin (or nut pumpkin)
• 2 tbsp plant oil (for pans)

Instructions

1. 1.

   For the marination finely chop the olives. Clean and slice the spring onions into rings. Wash, dry, shake off excess water from the parsley, remove stems and cut into strips. Rinse the chili pepper, halve it, deseed and finely mince. Season the vegetables with sugar, salt and pepper, then mix in enough olive oil to form a coating.

2. 2.

   Halve the pumpkin, remove seeds, peel, and cut into wedges. Place the wedges on oiled raclette pans, season with salt and pepper, slide under the grill until they develop a golden-brown color, turning occasionally. Once grilled, immediately drizzle the prepared marination over the pumpkin wedges and serve.