Preheat an oven to 375 degrees F. Coat the slices of kabocha with olive oil and season with salt and pepper on both sides. Place to one side of a sheet pan. Mix the 1 tablespoon of lemon juice with the honey and the 2 tablespoons of olive oil and coat the halved endive with it on all sides. Place on the other side of the sheet pan with the sprig of thyme tucked beneath the halves, away from the kabocha and bake, until golden brown and cooked through, about 20 minutes.

In the meantime, make the vinaigrette: place the Dijon in a small bowl and whisk in the 2 tablespoons of lemon juice and the garlic. Slowly whisk in the extra virgin olive oil to emulsify, then season with salt and pepper to taste. Score the skin side of the barramundi with a sharp knife in a cross hatch pattern to prevent curling.

Season the fillets of barramundi with salt and pepper and lightly coat with olive oil. Use a blow torch to lightly scorch the skin. Alternately, place the fillets skin side down on an oiled metal rack and place directly into the fire of your gas stove to sear. Finish the cooking in the oven—It should only take a minute or two on the same sheet tray as the vegetables.

To serve, divide the roasted kabocha and endive among two plates, discarding the thyme sprig. Decorate the plate with the vinaigrette and drape a piece of lardo over each piece of kabocha. Sprinkle with the thyme and red pepper flakes and serve.