Geroosterde Pompoen met Zwarte Bessenblad Olie

• 1 Hokkaido pumpkin, cut into wedges
• Rapeseed oil
• Black Bessenleaf Oil
• Greens from the landscape (for example, nasturtium, chard, or lamb's lettuce)
• feta
• Salt and pepper

Preparation:

• Roast the pumpkin wedges with the skin on in rapeseed oil and salt until golden brown and tender (200°C (fan-assisted) or 220°C (top and bottom heat), 25-30 minutes).
• Serve on a bed of greens from the landscape.
• Crumble feta over it, drizzle with Black Bessenleaf Oil, salt and pepper.