Begin by preparing the orange sauce.Cut the oranges into cubes, place them into a saucepan and add in the pumpkin, salt and a drizzle of oil.

Cook over a low heat for 20 minutes. Then strain and you should be left with a thick sauce.

Whip the robiola cheese with the cream to obtain a light mousse.

Preheat the oven with the bbq plate inside at level 1 for about 9 minutes at a temperature of 250°.

Cut the endive in half and cook it on the bbq plate for 3 minutes per side.

Place the endive on the plate, dress with the orange sauce, clumps of Robiola cheese and pistachio grains.