Method:

1. Peel and seed the pumpkin. Cut the pulp into cubes or strips. Season them with pepper, salt, olive oil, garlic powder, cumin and smoked paprika.

2. Prepare 2 oven dishes. Fill one baking dish with panko and sesame seeds and the other baking dish with the egg whites and olive oil, seasoned with salt and pepper.

3. Put a pan with peanut oil on the fire.

4. Pass the pieces of pumpkin first through the egg whites and then through the panko and sesame seeds. Then fry the pieces in the pan.

5. Crumble the feta in a mixing bowl and mix in the ricotta, Greek yogurt, pepper, lime juice, olive oil and oregano. Beat the whole to a light sauce. Grate half a clove of garlic to finish the sauce and beat further.

6. The pieces of pumpkin are done if you can pierce them gently. Let them drain on a paper towel.

7. put a small pan on the fire with a drizzle of peanut oil. Fry some pumpkin seeds in it.

8. Spoon some of the sauce onto a plate. Top with the breaded pumpkin and finish the plate with a few mint leaves, parsley, chunks of red chilli and the roasted pumpkin seeds.