Prepare the vegetable border, clean and dice pumpkin, potatoes, carrots and shallot. Cook the vegetables in the broth, seasoning with salt and pepper for about 30'. When cooked, blend everything and add a drizzle of EVO oil.
In the meantime, boil the black lentils in water for about 20' and drain.
Toast 4 slices of bread and spread the pumpkin cream on top.
Add the black lentils still warm and sprinkle with a drizzle of EVO oil.

Soak 500 grams of buckwheat overnight. The next morning drain it and blend it then add 100 ml of water and 80 ml of corn or extra virgin olive oil (strictly cold extracted) with 1 pinch of bicarbonate of soda and 1 teaspoon of honey.
Pour into a plumcake mold wait 2 hours and then bake at 180 degrees (if electric static) for 50 minutes/1 hour.

After soaking the chickpeas for 24 hours in water with bicarbonate of soda, rinse 3 times in cold water.
Cook 50 min. from when the water boils (not salted). Drain and let it cool for a few minutes.
Put the chickpeas in the blender and add the juice of 1/2 lemon, 2 tablespoons tahina (sesame paste), 4 tablespoons sesame oil, 4 tablespoons Basil EVO oil, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, salt, pepper and chili pepper to taste.
Add slightly mineral water to reach the desired consistency and then blend it all together.
Serve the Hummus in a container or bowl and season with pine nuts and Basil EVO oil.

Soak 250 g of black chickpea in the evening.
The following morning drain them and then add water and salt and cook in a pressure cooker for 20 minutes or in a classic pot for 1 hour.
Drain them and dress them with a drizzle of evo oil, 1 avocado and 100 gr of diced salmon.
Finally sprinkle with chives.

Soak the chickpeas for 12 hours. Boil for two hours in plenty of water and drain.
Prepare a chopped mixture of olives, fresh chilli, fresh garlic and anchovies.
Season with oregano, capers and a drizzle of raw EVO oil.