The first pumpkins are available. Although the original recipe uses a butternut, I use a a small local one which is probably a bit dryer. Heat the oven at 220°. Mix 1 sliced pumpkin with 2 sliced red onions, 4 chopped garlic cloves, a handful of sage leaves, salt, pepper and 2-3 table spoons of olive oil. Spread on baking paper. Bake during 30-40 minutes. Turn halfway.
Boil 100 grams of green and black lentils al dente. Drain and mix with the zeste of a lemon, 2 table spoons of lemon juice, salt, pepper, chopped fresh mint and parsley. Spread on the pumpkin and finish with 100 grams of dolce latte ( the cheese will melt on the pumpkin).
Add the recipe of the 23th of June Summer fruits and you have an amazing summer evening buffet.
Looks delicious, and so healthful!
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