Healthy recipe: Grilled pumpkins and romaine lettuce topped with white cheese and walnuts

Don’t feel like eating vegetarian? Add a piece of delicious fish on the grill!

The pumpkin – important to start with as this takes the longest to cook. If you have a grill mat or closed grill plate, you can cut the pumpkin into small cubes – if you do not have both and you want to grill the pumpkin on the normal grill rack, we recommend cutting the pumpkin into thin slices instead of cubes.

Ingredients:
1 small Hokkaido pumpkin
1 tbsp Olive oil
1 tsp Ras el hanout spices
Salt & pepper to taste

Preparation:

1. Wash the pumpkin well and cut it into small pieces or thin slices

2. Drizzle with olive oil and sprinkle the Ras el hanout herbs on top. Add salt and pepper to taste

3. Turn on your nomadiQ BBQ on one side and grill the pumpkin on a medium-high setting until it is soft and has nice grill marks. In the meantime, prepare the romaine lettuce:

ROMAINE LETTUCE

Ingredients:
2 small heads of romaine lettuce
100 grams of white cheese
50 grams of walnuts
4 tbsp honey mustard dressing from balsamic syrup
1 tbsp olive oil

Preparation:

1. Halve the romaine lettuce heads lengthwise and drizzle with olive oil

2. Turn on the other side of the nomadiQ and grill the lettuce for about 5-7 minutes until you see grill marks and place them on a plate.

3. Chop the walnuts and crumble them and the white cheese over the lettuce

4. Finally, drizzle some dressing over it and serve the lettuce

What is delicious here is a grilled fish, such as cod, trout or another white fish. Sprinkle with some fish seasoning/salt, pepper & lemon and voila! If you want to save this vegetarian dish, you can make a little more of the pumpkin and lettuce. Enjoy it!