Minced meat with pumpkin from the Dutch oven

500 grams of minced beef

1 onion, chopped

1 clove of garlic, chopped

1 Hokkaido pumpkin, sliced

50 g dried tomatoes, cut into pieces

20 grams pine nuts, roasted

200 g feta cheese, diced

Herbs of Provence

salt

Pepper

Olive oil

Basil, chopped

Heat the Monolith Dutch Oven and the lid as a plancha in the Monolith Grill over a medium direct heat without the deflector.

Fry the minced meat, onion and garlic in the Dutch oven with a little oil and season with salt and pepper. Oil the pumpkin slices and season with salt, pepper and herbes de Provence, then fry on both sides in the lid of the Dutch oven.

After a few minutes, add the tomatoes to the mince mixture and cut the roasted pumpkin slices into cubes and add to the pot. Cook for a few minutes with the grill closed until the pumpkin is soft, using a deflector stone under the Dutch oven if necessary. Then season to taste again, mix with pine nuts, feta and basil and serve.