This delicacy can be consumed at breakfast, lunch or dinner; It is so tasty and healthy that we simply can’t get enough of it. An easy and quick recipe, it is recommended especially to those who don’t eat meat.
If you prefer to eat cold cuts for breakfast, you may also have some pumpkin spread on your bread, and put the cold cut slices over that.
- ½ pumpkin,
- olive oil,
- some leek,
- Provençale herb mix,
Procedure: clean the pumpkin the usual way, take out the seeds, and cut it in slices. Sprinkle some salt, pepper and thyme over the slices, and then bake the slices over medium heat until they turn golden brown.
When baked, scrape the pumpkin flesh out of the skin into a bowl, add a tablespoon olive oil, ½ chopped leek, a handful of crushed walnut kernels, and mix them well together. At the very end, add a dash of Provençale herb mix.
If the spread is too thick, add some more olive oil. Store the spread in the fridge, in a container with a tight lid on, so the spread can be enjoyed for about a week.