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Pumpkin - 1 kg (peeled and seeded)
garlic clove - 1 (peeled)
Olive oil - 5 tbsp
Sugar - 1 tbsp
Ground cinnamon - pinch
white wine vinegar - 125 ml
Fresh mint leaves - a handful

  • Cut the pumpkin into long half moon shaped slices roughly one cm thick.
  • Heat the olive oil in a large shallow pan and fry the  pumpkin with the garlic clove for about 3 minutes, discarding the garlic clove as soon as its colour changes. You may need to do this in two batches.
  • When all pumpkin slices are fried, return to the pan, discarding off any excess oil first.  Take off the heat.
  • Dredge the pumpkin pieces with the sugar and cinnamon.
  • Mix well, then add the vinegar, mint and pepper to taste.
  • Cover with a lid or plate, and leave to infuse for at least 15 minutes before serving warm or cold. 

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