Hasselback pumpkin with orange, quinoa and potato cutters

Preheat the oven to 200 ° C. Halve the pumpkin in the length and remove the seeds and stringy inside.

Peel both halves with a peeler and lay down with the cutting edge on a cutting board.

Cut into 4 mm slices with a knife in the width, but let them sit together at the bottom.

Place the halves with the cutting edge down on a baking sheet covered with parchment paper, brush with the sunflower oil and sprinkle with sea salt.

Roast 50 min. In the middle of the oven.

In the meantime, heat the syrup with the butter. Take the pumpkin out of the oven after 20 minutes and brush it around with the syrup mixture.

Bake for about 30 minutes in the middle of the oven and brush every 10 minutes with the syrup mixture.

Meanwhile, make the quinoa. Heat the olive oil in a pan and fry the shallot, garlic and thyme. Add the quinoa and scoop.

Add the stock and cook the quinoa until cooked according to the instructions on the package. Season with pepper and salt.

Make the potato cutters. Peel the potatoes and cut into cubes of ½ cm (brunoise). Rinse them in a colander and pat dry.

Heat the rest of the sunflower oil in a frying pan and fry the potato fry until golden brown and crispy. Drain on kitchen paper.

Peel the oranges, slice the fruit and grate the yellow skin of the lemon.

Slice the lettuce heads each in 6 parts and brush the cutting edges with the rest of the olive oil.

Heat the grill pan without oil or butter and grill the lettuce on the cutting edges for 2 minutes.

Place the pumpkin halves on a large scale.

Slice the chives. Divide the quinoa, lettuce and orange around the pumpkin and sprinkle with the lemon zest, the potato cobs and chives.