Summary

Ingredients

• 1 small pumpkin (se), (Hokkaido) approx. 850 g
• 1 tablespoon capers, can be a little more
• 3 tablespoon olives, black without stone
• 250 g feta cheese, camembert, Emmentaler or Gouda, to taste
• 50 ml olive oil and 2 tablespoons extra extra
• 1 tablespoon balsamic vinegar
• Salt and pepper, black from the mill

For the set:

• some salad
• some stalks basil

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Instructions

1. Drain the olives and capers, halve the olives, dice the cheese, mix everything with 50 ml of olive oil and let it steep for at least 2 hours.
2. Wash the pumpkin, quarter it, remove the seeds and cut the pulp into wedges, mix with the rest of the olive oil and fry, turning frequently, until the pumpkin wedges have the desired consistency, 5-10 minutes, I like them best slightly crunchy.
3. Mix the pumpkin with the cheese, capers and olive mixture, season with salt and pepper, arrange on lettuce leaves, drizzle with balsamic vinegar and serve sprinkled with basil leaves.