Pumpkin Puree With Oats and Spinach Cake

Pumpkin Puree:

1. Cut 1 medium size pumpkin squash into roughly 10 pieces

2. Season with olive oil, pepper, salt, 2 cloves of crushed garlic and thyme

3. Put onto a grill iron skillet, cover it and cook until knife can easily go through easily

4. Remove thyme and keep it separate for plating later

5. Take out the mixture and blend in a blender

Pumpkin seeds:

1. Clean the seeds of pumpkin that you got from the core

2. Season with salt

3. Toast them lightly in a small pan

4. Cook only until they start making crackling sound

5. Remove from heat

Spinach Oats Cake:

1. Toast oats in a separate pan and remove from heat

2. Put spinach for cooking in a pan and let it cook while seasoning with salt and pepper

3. When cooked, blend in a blender and pour some onto oats

4. Mix well and try to make a uniform mixture enough to let it dry and solidify

Sesame Vinaigrette:

1. Take a bowl and put half tablespoon of lemon juice

2. Pour some sesame oil

3. Season with pepper and salt

4. Put Yin Tsai leaves into some portion of it and allow it to pickle

Beetroot Biscuit:

1. Cut out discs of beetroot

2. Season them with olive oil salt and pepper

3. Put them on a baking paper and them on a tray inside an oven

4. Bake it until it gets biscuit firm

Put together 8 #different #elements for #lunch 1. #spinach and #oats #cake 2. #beetroot #biscuits 3. #smoked #butternutsquash #puree 4. #pickled #yintsai 5. #dehydrated #thyme 6. #roastedseeds From The #core Of Butternut Squash 7. Sesame #vinaigrette #foodpoollove #foodblogger #homecooking#homecook #healthyfood #healthycooking Cheers ❣️