Grilled Pumpkin Caprese

• servings: 4 servings

Ingredients

1 Hokkaido pumpkin

1 Biolimette

3 tablespoons pine nuts

1 bunch of basil

4 Mozzarella di Burrata

8 tablespoons of the best olive oil

Maldon salt

Directions

Preparation:

Divide the pumpkin in the middle, scrape out the seeds and fibers cleanly and cut them into thin slices with a sharp knife, cutting machine or mandolin. Let a grill pan get hot, grill the pumpkin slices on both sides at very high heat until they are still crisp, but have a striped pattern.

Distribute fan-shaped on the plates. Cut the lime into thin slices and together with the peel into small cubes. Spread the pine nuts over the pumpkin, put the basil leaves on top, spread mozzarella in cracked pieces on top and drizzle with olive oil. Salt and serve immediately.