Roasted Pumpkin with a Chilli Crumb (VG)

This vegan starter is a simple, yet tasty way to use pumpkin

Ingredients

  • 1 medium pumpkin
  • 2 tbsp olive oil
  • 1 1/2 tsp smoked paprika
  • 4 spring onions, halved lengthways
  • 40g Co-op seed mix
  • 1 red chilli, deseeded and finely chopped
  • Zest of 1 lemon
  • 160g pack of sliced curly kale
  • 1/2 x 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