LEON's pumpkin, leeks and sage Ingredients (Serves 4) 500g pumpkin flesh, peeled 2 tbsp olive oil Salt and black pepper 1 red onion, sliced 5 fresh sage leaves, shredded 4 leeks, sliced across finely 1 tbsp balsamic vinegar Slivers of vegetarian Parmesan-style cheese, to serve (optional). Method Preheat the grill or a griddle pan. Slice the pumpkin finely, then put into a bowl and toss with half the olive oil. Season well, then grill for a few mins on each side.While the pumpkin is grilling, heat the rest of the oil in a large pan. Cook the onion with the sage leaves for 5 mins over a medium heat. Season, then add the leeks and cook for a further 5 mins, stirring well. Stir in the balsamic vinegar and remove from the heat. Arrange the pumpkin slices in a large serving dish and top with the onion and leeks. You can also add some Parmesan slivers, if you like. This recipe was kindly donated to the #PumpkinRescue campaign by LEON Restaurants.