2 small/medium pumpkins
2 oranges
0.2 lbs/100 grs shirgola/oyster
0.2 lbs/100 grs shiitake mushrooms
0.1 lbs/50 grs pitted black
olives
0.2 lbs/10 grs salt

For the vinaigrette

20 ml olive oil
7 ml balsamic vinegar
5 ml honey (if vegan, use syrup
substitute

For the sorrel mix

0.5 lbs/250 grs red sorrel
leaves
0.2lbs/100 grs green sorrel
leaves
0.2 lbs/100 grs edible flowers
0.2 lbs/100 grs mini sprouts

For finishing

0.002 bs/1 gr sea salt scales
0.2 lbs/100 grs black olive
powder

1- First, cut the pumpkin through the top part, and
use a spoon to scrape out the seeds and stringy
pulp.
2 - Season with salt, olive oil and pepper.
3 - Wrap the pumpkin with foil paper and cook on the
grill over fire or embers.
4- Wrap a bunch of black olives in aluminium foil
paper with a pinch of salt. Place on the grill and let
it cook for 1 hour.
5 - For the sorrel mix: cut the red and green sorrel
leaves with your hands and mix with mini green
sprouts and edible flowers.
6 - Once pumpkins are ready, mix its pulp with
orange juice, salt and olive oil.
7 - For the vinaigrette: mix the balsamic vinegar with
olive oil, salt, honey and stir with a thin whisk.
8 - Cut the mushrooms in half, place them in the grill
and let them seal only on one side. Season them with
olive oil and salt.
9 - Take the black olives out of the grill and squish
them in order to make powder out of them.
10 - Spread the vinaigrette on the sorrel mix, sprouts
and edible flowers.
11 - Place the mushrooms inside the pumpkin and
add the mixed greens.
12 - Spread the olive powder on top of the pumpkin
to finish the plate.