Grilled endives

Roasted pumpkin

• 500 GRAM ENDIVES, halved
• 12 OLIVES, halved
• 1 ONION, chopped
• 2 TBSP CHUTNEY
• 1 TBSP ACETO BALSAMICO
• 3 TBSP OLIVE OIL
• 50 GRAM PARMESAN CHEESE, in thin slices

• 1/2 PUMPKIN, peeled and cut
• 1 ONION, chopped
• 3 CLOVES GARLIC, chopped
• HANDFUL ROSEMARY LEAVES
• 3 TBSP OLIVE OIL
• 2 TBSP LEMON JUICE

Stir fry the onion 3 minutes. Grill the endives in a grill pan in a little oil about 5 minutes per side. In the meantime, mix the aceto balsamico with the olive oil and chutney and pepper and salt to taste. Put the endives on a plate and put the onions and olives on top. Pour the dressing over the endives and finish it with the cheese.

Stir fry the onion and garlic 5 minute in the olive oil. Mix with all other ingredients and put this in an oven dish. Bake the pumpkin 40 minutes at 200 degrees Celsius in the oven; take out and stir every 10 minutes.