RECIPE SERVES 4
400 g DORBLU GRAND NOIR
600 g butternut squash
1/2 bunch thyme
2 tbsp honey
3 tbsp pumpkin seeds
1 bunch rocket
Heat the oven to 200° C (180° C for fan ovens). Wash the butternut squash, halve, remove the seeds and then halve again lengthways to make long slices. Pluck off and chop the thyme leaves. Wash the lemon in warm water, dry and grate off the zest. Squeeze out the juice and mix with the honey, lemon zest and thyme.
Season marinade with salt and pepper and mix in the butternut squash slices.
Place the butternut squash in an ovenproof dish and cook in the oven for 20 minutes.
Meanwhile, fry the pumpkin seeds in a pan without oil to release their aroma. Chop the seeds coarsely and salt lightly. Wash the rocket and toss dry.
Finely dice the DORBLU GRAND NOIR. Remove the butternut squash from the oven.
Serve onto plates and garnish with the rocket.
Arrange the diced cheese on top and sprinkle with the pumpkin seeds.