Clean the turnip greens, cook in boiling water for 6 minutes cool them immediately in ice water. Blend adding salt, pepper and oil until a very smooth cream is obtained.
Cut the pumpkin into cubes and bake it in the oven at 180 degrees for 30 minutes,
then blend with an immersion mixer, always adding salt and pepper.
Toast the hazelnuts in a pan without adding seasonings.
Clean the chanterelle mushroom and after having separated them with your hands, sauté them in a pan with oil, garlic and parsley
Cut the tofu into cubes and grill it in a frying pan on both sides.
Serve the cream of turnip greens with a spoon, add the pumpkin cream, the tofu, complete with mushrooms, toasted hazelnuts, and some olives.