Stuffed Pumpkin Recipe

• 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.