Roasted pumpkin wedges with marinated cheese

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin (se), approx. 850 g
• 1 tbsp capers, can be a little more
• 3 tbsp black olives, pitted
• 250 g feta cheese, or Camembert, Emmental, Gouda, to taste
• 50 ml olive oil and 2 tbsp extra
• Salt and pepper, black, from the mill
• some lettuce leaves
• 1 tbsp balsamic vinegar
• a few stalks of basil

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 35 minutes

Drain the olives and capers, halve the olives, dice the cheese, toss everything with 50 ml of olive oil, and let it marinate for at least 2 hours. Wash the pumpkin, quarter it, remove the seeds, and cut the flesh into wedges. Toss with the remaining olive oil and fry, turning frequently, until the pumpkin wedges reach the desired consistency, 5-10 minutes. I like them best slightly crunchy. Toss the pumpkin with the cheese, caper, and olive mixture, season sparingly with salt and pepper, arrange on lettuce leaves, drizzle with balsamic vinegar, and serve sprinkled with basil leaves.