Grilled pumpkin and broccoli drizzled with crispy olive oil

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Components

• Half a teaspoon of olive oil
• 3 tablespoons of unsalted roasted cashew nuts
• 2 tablespoons of sunflower seeds
• Three garlic cloves
• 1 teaspoon of coriander seeds
• Half a teaspoon of Calabrian pepper
• Three sprigs of rosemary
• Half a teaspoon of salt

Setup phase

1. Remove the garlic cloves and slice them thinly. Strip the rosemary leaves from the stems and roughly chop the chestnuts.

1. In a small pan, combine the olive oil, cashew nuts, sunflower and coriander seeds, Calabrian pepper, rosemary, and salt. Cook over low heat for approximately 4 minutes, stirring occasionally.
2. Add the garlic and stir for one minute to release its aroma. Turn off the heat and be careful: allow the garlic to cook in the residual heat with the stove off until the edges start to curl—avoid overcooking it, as it can become bitter. Move it to a bowl and let it cool while you get the vegetables ready.

Please note: The oil can be prepared a day in advance and stored at room temperature until ready to use.

FREE LEGUMES

Components

• Half of a Japanese pumpkin (approximately 500 g)
• Half a bunch of broccoli (approximately 12 stalks)
• extra virgin olive oil
• sodium chloride

Setup mode

1. Separate the broccoli into florets, leaving approximately 10 cm of stem. Split the larger stalks down the middle or lengthwise if they are too big, ensuring all pieces are uniform in size for even grilling.

1. Rinse the broccoli under running water and dry thoroughly — the more florets there are, the better for grilling.
2. Using a vegetable brush, thoroughly clean the pumpkin peel under running water. Use a spoon to scoop out and discard the seeds. Place the flat side of the pumpkin on the board and slice it into 1 cm pieces, creating half-moon shapes.
3. Heat a large non-stick frying pan over medium heat. Drizzle with a little olive oil, add the broccoli, sprinkle with a pinch of salt, and cook for about 6 minutes, stirring occasionally, until they become nicely toasted.
4. Move the broccoli to a colander and maintain the frying pan over medium heat. Add 1 teaspoon of olive oil and arrange as many pumpkin slices as will fit. Season with a pinch of salt and cook for about 3 minutes on each side until they become slightly tender.
5. Combine the grilled pumpkin with the broccoli and continue with the rest, drizzling a little olive oil into the frying pan each time. Toss the grilled vegetables with crunchy olive oil and serve immediately.