Experimental autumn cooking with soft, squirting, chewy and crunchy textures combined with sweet, sour, smoky and savory tastes for a guaranteed flavor explosion. That’s the only introduction this dish needs.
Pumpkin: Cut the pumpkin into wedges, season with fleur de sel, cinnamon, ginger and nutmeg and drizzle with olive oil. Roast for 20 minutes at 200°C.
Shiitake: Fry shiitake mushrooms in some olive oil. Season with fleur de sel.
Tamarind: Mix tamarind paste with some olive oil and white aceto balsamico.
Soy dressing: Mix soy yoghurt with lemon juice.
Decoration: Top off with roasted pumpkin seeds, cilantro and pomegranate seeds.
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