Roasted pumpkin with chilli-spiked crumb


This a great vegan starter or sharing dish…


  • 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


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Cut the pumpkin into wedges, keeping the skin on and reserving the seeds
  3. Toss with 1 tbsp olive oil and the smoked paprika, then roast for 20 mins
  4. Turn the wedges, add the spring onions and roast for another 15 mins, until tender
  5. Heat 1 tsp olive oil in a small frying pan and add the reserved pumpkin seeds
  6. Fry for 5 mins, before adding the Co-op seed mix, chopped chilli, and lemon zest
  7. Fry for another 5 mins, until crunchy
  8. Tip the kale into a bowl and massage with clean hands for 1-2 mins to soften
  9. To serve, top the kale with the roasted pumpkin, scatter over the parsley and sprinkle with the crunchy seeds