A walk in the garden

Ingredients:

• 400 g Aviko Super Mash Homemade
• 400 g pumpkin cubes
• 11 tbsp extra virgin olive oil
• 1 lemon
• 2 small (light) green zucchinis
• 200 g cherry tomatoes
• 1 onion
• 75 g green beans
• 1 red pepper
• 1 pak choi
• 4 artichoke hearts
• 6 apricots
• 1 pomegranate
• 3 tsp shelled salted pistachios
• 4 tbsp young peas (shelled)
• 2 tbsp olives
• 3-4 sprigs of dill

Method

Preparation: 20 minutes
Oven: 20 minutes

• Preheat the oven to 200 ºC. Stir the pumpkin cubes in the baking dish with 2 tablespoons of olive oil. Roast them in the oven for 20 minutes until soft and cooked.
• Scrub the lemon clean. Grate the yellow skin of the fruit and squeeze the lemon. Mix the lemon zest and juice with 6 tablespoons of olive oil, salt and pepper to taste.
• Slice the zucchini each into 5 nice strips. Marinate the zucchini ribbons in half of the lemon marinade. Halve the tomatoes and marinate them in the other half of the lemon marinade.
• Cut the onion into thin wedges. Clean the green beans and cut into pieces. Remove the seeds from the red pepper and cut into thin rings. Coarsely chop the pak choi. Also cut the artichoke hearts into thin wedges.
• Cut the apricots in half. Remove the seeds from the pomegranate. In a dry frying pan, toast the pistachios and chop coarsely if desired.
• Prepare the mashed potato according to the instructions on the packaging.
• Mix the onion, green beans, pak choi, artichoke, half of the tomatoes and apricot with the last 3 tablespoons of olive oil. Grill them on the BBQ or in the grill pan until al dente and with nice grid stripes.
• Pureé the roasted pumpkin with the mashed potato in the blender. Season with salt and pepper. Spoon the pumpkin puree onto 4 plates.
• Divide the roasted vegetables over the puree. Roll up the zucchini strips and place them between the vegetables. Finish the plate with the rest of the tomatoes, the pomegranate seeds, the red pepper, the olives and the pistachios. If desired, drizzle with some lemon marinade from the zuchini or tomatoes. Garnish with the dill tops.

Variation tip: Garnish the garden with young crispy lettuce leaves.