Serves 4


500g pumpkin flesh, peeled
2 tbsp olive oil
Salt and black pepper
1 red onion, sliced
5 fresh sage leaves, shredded
4 leeks, sliced across finely
1 tbsp balsamic vinegar
Slivers of vegetarian Parmesan-style cheese, to serve (optional).


  1. Preheat the grill or a griddle pan. 
  2. Slice the pumpkin finely, then put into a bowl and toss with half the olive oil. 
  3. Season well, then grill for a few mins on each side.While the pumpkin is grilling, heat the rest of the oil in a large pan. 
  4. Cook the onion with the sage leaves for 5 mins over a medium heat. S
  5. eason, then add the leeks and cook for a further 5 mins, stirring well. 
  6. Stir in the balsamic vinegar and remove from the heat.
  7. Arrange the pumpkin slices in a large serving dish and top with the onion and leeks. You can also add some Parmesan slivers, if you like. 

This recipe was kindly donated to the #PumpkinRescue campaign by LEON Restaurants.

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