This a great vegan starter or sharing dish…
INGREDIENTS
- 1 medium pumpkin
- 2 tbsp Co-op olive oil
- 1 ½ tsp smoked
- 4 spring onions, halved lengthways
- 40g Co-op seed mix
- 1 red chilli, deseeded and finely chopped
- Zest of 1 lemon
- 160g pack Co-op sliced curly kale
- ½x 25g pack Co-op flat leaf parsley, chopped
METHOD
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Cut the pumpkin into wedges, keeping the skin on and reserving the seeds
- Toss with 1 tbsp olive oil and the smoked paprika, then roast for 20 mins
- Turn the wedges, add the spring onions and roast for another 15 mins, until tender
- Heat 1 tsp olive oil in a small frying pan and add the reserved pumpkin seeds
- Fry for 5 mins, before adding the Co-op seed mix, chopped chilli, and lemon zest
- Fry for another 5 mins, until crunchy
- Tip the kale into a bowl and massage with clean hands for 1-2 mins to soften
- To serve, top the kale with the roasted pumpkin, scatter over the parsley and sprinkle with the crunchy seeds
