Pumpkin, sesame, date and spinach gratin

Ingredients for 3 servings:

• some sesame
• 1 bowl of young leaf spinach
• 1 handful of dates
• 1 Hokkaido pumpkin(s)
• 3 onions, red
• 3 large carrots
• 1 tsp turmeric
• 1 some paprika powder
• some herbs, dried
• some olive oil
• 1 pack of feta cheese
• 2 tbsp aioli
• some water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

vegetarian

First, carefully toast the sesame seeds in a non-stick pan and set aside. Wash the spinach leaves. Roughly dice the dates, pumpkin, onions, and carrots. Combine all of the previous ingredients, except for the spinach leaves, in a large bowl and marinate with turmeric, paprika, olive oil, and dried herbs. Place the vegetables in a casserole dish and add a little water. Place in the oven at 250°C (convection oven) for a good 30 minutes. Once the pumpkin and carrots are firm to the bite (use a skewer to test if they’re al dente), remove the casserole dish from the oven. Return the contents to the bowl and mix with the spinach leaves. You could, however, fold in the spinach as is. Then return everything to the dish and crumble the diced feta cheese on top. Once the cheese is lightly browned, the dish is ready. Aioli goes very well with it.