Smoked Pumpkin with Buffalo Mozzarella

For the smoked pumpkin with buffalo mozzarella, peel the Hokkaido pumpkin, cut in half, remove the seeds and divide into approx. 12 elongated wedges.

For the spice mixture, mix all the ingredients together well, rub the pumpkin with it and marinate overnight, covered.

The next day, wash off the marinade with water and let the squash wedges dry for about 2 hours.

In a pot (which is not used for cooking) sprinkle the smoked flour.

Place the wedges on a grid that fits into the pot and heat the pot (covered) until the smoked flour begins to glow slightly.

Cover and let smoke for about 10 minutes.

Remove the lid, arrange the squash wedges on plates, halve and place mozzarella and drizzle with hazelnut oil.

Sprinkle with herbs, grate Parmesan on top and finish with balsamic apple cider vinegar and fleur de sel.

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