Ingredients (for 6)
600 g organic round pumpkin
2 cloves of garlic
3 leaves of fresh mint
5 tbsps of extra-virgin olive oil
2 tbsps di balsamic vinegar
1 pack of bioeko rosemary mini breadsticks
Preparation time: 15 minutes
Cooking time: 30 minutes
Marinating time: 1 day
Preheat the oven to 220°C.
Cut the pumpkin into thin slices and place them on a baking tray lined with baking paper. Season with salt and pepper and drizzle with one tbsp of extra-virgin olive oil. Bake in the preheated oven for about 25-30 minutes or until the pumpkin slices are soft.
Mix 4 tbsps of extra virgin olive oil, balsamic vinegar, salt, pepper, sliced garlic and mint leaves together in a bowl.
Place the cooked pumpkin in a bowl and add the marinade. Let it rest for 24 hours. You can enjoy it accompanied by bioeko rosemary mini breadsticks, for an original winter appetiser!