Vindija

1. Gently season the boneless thighs and drumsticks with salt and pepper. Season with some chopped thyme and rosemary and brush with olive oil.
2. Allow the meat to marinate and set aside for 30 minutes. Cook the meat in a grill pan until juicy, then continue cooking the skin side a bit longer to achieve a crispy texture and create grill marks. Cook the other side until the heat has fully penetrated.
3. Peel the pumpkin and remove the pits. Slice the pumpkin into squares and transfer them onto a baking sheet covered with parchment paper. Sprinkle a pinch of salt over the pumpkin cubes, add a few drops of oil, and place in the oven at 200°C. Roast the pumpkin until it is completely soft and has a light colour, usually for approximately 30 minutes depending on the oven temperature.
4. Put the roasted pumpkin in a saucepan or mixing bowl, add a few cubes of butter, sprinkle with a few drops of lemon, add a pinch of salt and pepper, and make the purée with a hand blender.

5. Rinse the bell peppers and place them in the oven at 200°C for approximately 40 minutes, ensuring they are evenly cooked on all sides. Take out the peppers from the oven and place them under a bowl to allow them to steam. After allowing them to cool for a few minutes, remove the skin from the peppers, remove the seeds, and slice them into 4 long strips. Season the pepper fillets with a little salt, pepper, lemon juice, apple cider vinegar and olive oil. 

When serving, top each marinated bell pepper fillet with a strip of purple onion and thinly sliced scallions before rolling. Drizzle with pumpkin seed oil.