Meat Free Monday One day a week can make a world of difference

Sweet and Sour Pumpkin

  • Serves: 4-6
  • Preparation: 15
  • Cooking: 25
  • Passive: 120
  • Ready: 160

The natural sweetness of the pumpkin marries perfectly with the slight sourness of the vinegar in this lovely autumnal dish!


  • 750 g yellow-orange pumpkin, with skin
  • plain all-purpose flour, for dusting
  • olive oil for shallow frying
  • 6 large fresh sage leaves
  • 1 teaspoon rosemary needles
  • 50 ml balsamic vinegar
  • 2 garlic cloves, peeled and finely chopped
  • salt and freshly ground black pepper


Peel the pumpkin and cut it first into 10 cm sections, then into thin slices.

Dust the slices with flour.

Add enough olive oil to a medium frying pan so it is 1 cm deep. Place over a medium heat then fry the pumpkin slices until golden on both sides. Drain on absorbent kitchen paper.

In a ceramic dish, make layers of the pumpkin slices, interspersed with the sage leaves and rosemary needles.

Put the vinegar in a small pan along with the garlic and some salt and pepper. Briefly bring to the boil.

Pour the hot vinegar over the layers of pumpkin in the dish. Leave for a few hours for the flavours to combine before serving.

Additonal notes

Recipe courtesy of Carluccio’s

Experience the joy of vegetables with Carluccio’s new Autumn Winter menu. Recipe taken from Antonio Carluccio’s cookbook, ‘Vegetables’.

Image © Laura Edwards

“This is quite a rewarding pickle, which can be used to accompany cooked food, but can also be served by itself, as a little antipasto, or part of an antipasti. The natural sweetness of the pumpkin married with the slight sourness of the vinegar makes it very appetising.”

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