Grilled Pumpkin With Spinach Cauliflower Pesto

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1 small pumpkin
1.7 ounces cauliflower
1 handful spinach
15 almonds
3 teaspoons pumpkin seeds
2 tablespoons chopped fresh chives
1/2 lemon
Olive oil, as needed
Salt, as needed
Pepper, as needed

Cut the cauliflower slices and season with oil, salt, pepper, and lemon and marinate for at least 1 hour.

Wash the pumpkin, remove the internal seeds (you can make them dry in a low temperature oven or in a dryer and then eat them as a snack) and cut into slices of about 1/5-inch thick. Soak the almonds by immersing them in boiling water for three minutes. Then, soak with pumpkin seeds for a couple of hours.

Heat the griddle and lightly fry the pumpkin slices. Place them on the hot grill by lowering the temperature slightly and grilling them on both sides for a few minutes.

Put the almonds, pumpkin seeds, cauliflower, spinach, and salt into the food processor or blender and mix until creamy. Add two tablespoons of oil and a little water and lemon juice to taste (without exaggerating) and continue to mix
intermittently until you get a soft pesto.

Serve the hot pumpkin with pesto and slices of toast if you like.

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