After the "do you want zucchini?" season comes the "do you have enough pumpkins?" period. So here’s a nice recipe for making good use of this excellent ingredient. Yuhi Che prepared a quick, tasty, and versatile version for us, and we’re very grateful.
Ingredients:
- Hokkaido pumpkin (seeded) – 200 g
- Garlic – 1-2 cloves
- Shiokoji – 2 tsp
- Mustard – 2 tsp
- Olive oil – 2 tbsp
- Vinegar (here: Thyme vinegar from Moravia) – 1-2 tbsp
- Black pepper – to taste
Method:
- Slice the pumpkin and garlic.
- Brush the pumpkin slices with olive oil and grill on both sides.
- Mix vinegar, mustard, and shiokoji, and brush over the grilled pumpkin.
- Season with black pepper to taste.
Enjoy!
