Roasted, marinated pumpkin

Ingredients for 4 servings:

• 1 kg pumpkin(s)
• Salt, coarse
• 6 tbsp olive oil
• 1 m.-sized onion(s)
• 1 tbsp brown sugar
• 5 tbsp vinegar (apple cider vinegar)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Halve the pumpkin, scoop out the fibrous center including the seeds, and then slice the flesh as thinly as possible. Place the slices in a shallow baking dish and sprinkle with coarse salt. Let them soak for about 10 minutes, then pat dry with kitchen paper. Heat oil in a pan and fry the pumpkin slices in batches, turning once during cooking and letting them drain on kitchen paper. Dice the onion and sauté with the sugar in the same pan until translucent. Add the vinegar and 5 tablespoons of water and simmer over low heat until the liquid has reduced by half. Arrange the pumpkin slices in a fan shape on a serving platter and pour the onion sauce over them. Cover with cling film and let it marinate in the refrigerator for several hours.