BBQ pumpkin with wasabi and microleaves pea or optionally with microgreens pea

Here’s how to do it:

1. Cut the pumpkin into 1 cm thick slices and remove the skin. Heat the olive oil in a pan and fry the pumpkin for 5 minutes on both sides.
2. Then add the onion and fry briefly. Then deglaze with white wine and add a dash of water – simmer for 2 minutes.
3. Chop the nuts, chop the chives and lightly toast the sesame seeds in a pan without oil. For the lacquer, mix the hoisin sauce, sriracha sauce and sesame oil. Coat the pumpkin with the lacquer on all sides and sprinkle with chives, nuts and sesame seeds.
4. For the dressing, mix the vegan yogurt, wasabi, vinegar, salt, pepper and honey and stir until smooth. Then marinate the young peas in the dressing and arrange the pumpkin on top.
5. Garnish the pumpkin with microgreens Rioja radishes.