- 1 small pumpkin
- 2 T olive oil
- Sea salt, to taste
- 4 fresh oregano sprigs
- 4 garlic cloves
- 1/2 ciabatta loaf
- 100 g butter
- 2 T capers
- 16 green olives
Preheat the oven to 180°C.
Using a sharp knife, cut the pumpkin into 8 evenly sized wedges. Rub each wedge with olive oil and season with sea salt. Place into an ovenproof dish and add 2 sprigs oregano and the unpeeled garlic cloves. Roast for 30 to 35 minutes, or until tender. Remove from the oven, allow to cool slightly, then transfer to a serving platter.
Tear the ciabatta into chunks and place into the same dish and toast in the oven for 5 to 10 minutes, or until golden and crunchy. 3
Place the butter in a small saucepan over a medium to high heat. Once the butter has melted, add the capers and remaining oregano.
Once the butter starts to foam, swirl the saucepan and add the green olives. As soon as the butter turns light golden brown in colour, remove from the heat.
Generously drizzle the butter over the warm pumpkin and serve with the croutons.