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Roasted pumpkin with chilli-spiked crumb

Roasted pumpkin with chilli-spiked crumb

https://www.coop.co.uk/recipes/roasted-pumpkin-with-chilli-spiked-crumb

This a great vegan starter or sharing dish

  • Feeds 2Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    7%
    642kj 155kcal
  • Fat
    Med 15%
    10.5g
  • Saturates
    Low 9%
    1.6g
  • Sugar
    Low 6%
    5.5g
  • Salt
    Low 2%
    0.11g

% of adult’s reference intake | Carbohydrates per serving : 8g

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

  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

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