Wash the pumpkin thoroughly, cut it in half and remove the center part. Cut into bite-size pieces.

Cut the onion into slices and transfer together with the pumpkin to a baking sheet. Grind the mustard seeds in a mortar to a powder, sprinkle over the vegetables. Add sea salt (1 teaspoon), a pinch of black pepper, chopped sage leaves, two tablespoons of olive oil and mix everything so that the pumpkin is thoroughly coated with spices and oil. Add unpeeled cloves of garlic on top.

Place the tray in an oven heated to 200 °C and bake for half an hour in the common mode (heat from up/down) and then for another quarter of an hour in the mode with hot air/fan at a temperature of 200 °C. After baking, let it partially cool.

Beat the rest of the oil (2 tablespoons) with the juice of half a lemon. Add the garlic pressed from the baked cloves, mix and season with a pinch of salt. Place the baked pumpkin on a serving plate, add the Robiola cheese hand-shredded into irregular, generous pieces, pour over the dressing, add pumpkin seeds and season with sumac.

NOTES: Pumpkin salad combines with delicious Robiola 3 Latti cheese is a hearty and filling dish, so it is enough to serve smaller portions, or use it as a side dish in the middle of the table. Complete the servings with balsamic reduction, you can replace the dressing with a mustard sauce, or you can add greens or arugula. Garlic toast is also an excellent addition.

🍽 2-3 ⏱ 40 MIN

SHOPPING LIST: ☉ smaller hokkaido pumpkin 1 pc / approx. 900 g after cleaning ☉ red onion 2 pcs ☉ garlic 3 cloves ☉ mustard seeds 1 tbsp ☉ fresh sage 5-6 leaves ☉ olive oil 4 tbsp ☉ lemon 1/2 pc ☉ salt, sumac, black pepper ☉ Robiola cheese 3 Latti 1 pc ☉ pumpkin seeds