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