I associate autumn at the market with beautiful courgettes, pumpkins and pears; apples and plums of different colours and varieties. Today I decided to mix autumn vegetables and fruits, and I made a salad with pumpkin, feta cheese and plums, seasoned with honey, cinnamon and chili pepper. Parsley and walnuts completed the dish. Autumn on a plate in both taste and colours.

Remember to choose hard plums and bake the pumpkin al. dente. Overdone vegetables don't look beautiful, and the texture of the salad will leave a lot to be desired.

Ingredients:
400g of pumpkin
3 tablespoons of olive oil
1 tablespoon of fresh rosemary
1 teaspoon of dried thyme
100g of feta cheese

4 plums
half a chili pepper
2 tablespoons of honey
1 tablespoon of butter
2 tablespoons of lemon juice
10 walnuts
parsley
salt and pepper

Heat the oven up to 180C.
Peel the pumpkin, remove the core and cut it into large chunks. Mix with the minced rosemary, thyme and olive oil. Spice it up with salt and pepper. Put the mixture into a casserole dish and bake for 10 minutes. Leave to cool down.
Clean the plums, remove the stones and cut into quarters. Dice the chili pepper. Melt the sugar and butter in a pan. Add the plums, lemon juice and chili pepper. Fry for 3-4 minutes. Leave to cool down. Arrange the pumpkin, cubed feta cheese and pieces of plums on a plate. Sprinkle with plum sauce from the pan. Decorate with the walnuts and parsley leaves.

Enjoy your meal!