We have used squash in various salads over the years, mostly marrow and patty pans. Last year Dion started playing with more squashy ideas from charred squash to risotto and lots of salads. “In it’s young form during the end on summer into Autumn they are so wonderful they have this natural sweet, gentle sour and bitter under tone, so we decided to shave them dressed with a touch of olive oil, lemon juice and maldon salt” Then Rameez in larder chirps, that in needed some heritage. “So I turn to Rameez and ask him to make me those pumpkin cookies that his ouma used to make for him during his younger days” So they make a puree with those exact flavours with out adding eggs or dairy, later on adding some crunchy textures like freshly toasted nuts, seeds, coconut, and goji berries. “So the end result was this pumpkin puree at the base of the bowl with the dressed shaved squash and this crunch mix scattered on top, we tasted it and almost could not believe that the dish was vegan, it reminded us all of our oumas pampoen koekies.