製作步驟/Preparation

1. 南瓜表面均勻抹上橄欖油與蜂蜜，放入預熱至180°C的烤箱烘烤約15分鐘，至南瓜熟透。同時可將法棍與堅果一起烤至表面微酥、香氣釋出。
2. 將Feta Cheese、橄欖油10g、黑胡椒粒與炒菜醬5g放入調理機中，攪打至細緻滑順，製成Feta Cheese Mousse。
3. 將Feta Cheese Mousse鋪於盤底，依序放上南瓜泥、烤南瓜、烤堅果與香菜。
4. 最後淋上EZ1宮保醬5g，增加微辣香氣與風味層次。
5. 搭配烤至酥香的法棍麵包一起享用即可。
   

1. Evenly brush the surface of the pumpkin with olive oil and honey, place in an oven preheated to 180°C, and roast for about 15 minutes until fully cooked. At the same time, toast the baguette and nuts together until slightly crisp and fragrant.
2. ​Place the feta cheese, 10g olive oil, black pepper, and 5g stir-fry sauce into a food processor and blend until fine and smooth to make the Feta Cheese Mousse.
3. ​Spread the Feta Cheese Mousse over the bottom of a plate, then layer the pumpkin puree, roasted pumpkin, toasted nuts, and cilantro in order.
4. ​Finally, drizzle with 5g of EZ1 Kung Pao sauce to add a mildly spicy aroma and depth of flavor.
5. ​Serve and enjoy paired with the toasted, crispy baguette!