Preparation

Light the charcoal and Binchotan and make sure the Shichirin is well hot. Open the Shichirin's sliders two-thirds of the way and place the grill on the Shichirin.

Cut half the pumpkin into slices. Place on the grill and grill for about 10 - 15 minutes while turning regularly.

Meanwhile, make the pesto. Peel and finely chop the garlic. Grate the lemon and parmesan cheese and put this together with the garlic, juice of the lemon, basil, pine nuts and olive oil in a mortar or food processor and grind finely. Add pepper and salt to taste. Is the pesto a bit dry? Then add some more olive oil. 

Remove the pumpkin from the Shichirin and place on a plate. Slice open the burrata and spread the pesto over the plate and finish with the burrata. Season with salt, pepper and olive oil if desired.