Pumpkin slices with dried tomato-olive crisp topping
25 minutes + approx. 30 minutes bake time
1 Hokkaido pumpkin (approx. 1 kg)
SALDORO fine sea salt
8 dried tomatoes + 4 tbsp tomato oil (from a jar)
12 black olives (no pits)
1-2 cloves of garlic
½ bunch fresh parsley
80 g dry white bread
30 g almond slivers
Grated organic orange zest
Preheat the oven to 180ºC. Wash the pumpkin, cut in half and use a spoon to scrape out the seeds and pulp fibres. Cut the pumpkin halves into slices and place on a sheet (or baking dish). Sprinkle salt and tomato oil on the pumpkin and bake for about 15 min (centre, convection 160ºC).
Finely dice the dried tomatoes and olives. Peel and press the garlic. Wash the parsley and shake dry, finely chop the leaves. Coarsely grate the white bread. Combine the ingredients with the almond slivers and orange zest and season with SALDORO sea salt and pepper.
Turn the pumpkin slices over and sprinkle the bread crumb mixture on top. Bake in the oven for another 15-20 min; turn on the broiler for the last 5 min so the top becomes nicely brown and crispy. The pumpkin slices are a delicious vegetarian main dish or can be served with grilled chicken thighs or veal cutlets.