Roasted pumpkin with pistachios and Greek yogurt

Cut the red onion into fine half-moons and lightly sprinkle with flour. In a small pot, heat the sunflower oil to approx. 160 °C and slowly fry the onion until golden brown. Remove onto kitchen paper to absorb excess oil.

Preheat the oven to 200 °C. Cut the pumpkin into slices about 1 cm thick and 8 cm long. Place in a bowl, season with salt and pepper, add half of the olive oil (approx. 3 tablespoons), and mix thoroughly. Spread in a single layer on a baking tray lined with baking paper and bake for 10 minutes. Remove and let cool.

Reduce the oven temperature to 160 °C. Spread the pistachios on a baking tray and roast for 10 minutes. Let cool, then chop coarsely. Set aside.