Grilled Pumpkin and Sweet Potatoes with Feta, Oregano and Lemon Olive Oil
- 50 g butter
- 2 tbsp lemon olive oil
- pinch of cayenne pepper
- 3 tbsp fresh Provençal spices (oregano, thyme, rosemary)
- 1 sweet potato
- 600 g pumpkin
- freshly ground pepper
- 2 baguettes with herb butter
- 200 g feta cheese
Melt the butter and lemon olive oil in an iron pan on a low heat. Remove from the heat and add a pinch of cayenne pepper and the fresh spices.
Peel and rinse the sweet potato and pumpkin and cut into 1 cm pieces. Rub each piece with the melted butter with fresh herbs. Season with pepper.
Heat the grill pan and cook the pumpkin and sweet potato for approximately 8 minutes. They are ready when you can easily pierce them with the point of a knife. Serve with slices of baguette, crumbled feta, freshly ground pepper, salt and the rest of the melted butter.