Crunchy vegetables and Pata Negra



Sigdal pumpkin seed crisps
1/2 of a pumpkin
1 nice aubergine
1 courgette
olive oil
2 cloves of garlic
1 buche of goat's cheese
1 teaspoon of chilli cream
Roasted pumpkin seeds
A few thin slices of Pata Negra cheese



Preheat your oven to 190°C.

Peel and slice the half squash.

Wash the courgette and aubergine and cut each into 8 sticks lengthways.

Peel and chop the garlic cloves.

Place the chopped vegetables on a baking tray. Add salt and pepper, sprinkle with chopped garlic and brush each piece with olive oil.

Bake for 45 minutes.

In a dry frying pan, toast the pumpkin seeds until golden. Set aside.

Mix the goat cheese buche with the chilli cream and garnish each cracker.

Place some of the cooked vegetables on each cracker, then place a slice of Pata Negra ham on top. Sprinkle with a few roasted pumpkin seeds.

With Sigdal, dare healthy excess!