Caramelised pumpkin wedges served over spiced butter bean purée with crispy kale and toasted seeds.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
- 1 small pumpkin
- 60ml olive oil
- 45ml honey
- 1 teaspoon salt
- 2 teaspoons cinnamon
- Butter bean purée
- 2 tins butter beans, drained
- 2 garlic cloves
- 15ml ground cumin
- 3 teaspoons paprika
- 125ml olive oil
- Crispy kale
- 150g kale
- 500ml canola oil
To Serve:
- 45ml browned butter
- 50g toasted pumpkin seeds
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Method
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1Roast pumpkin wedges with olive oil, honey, salt and cinnamon at 180°C for 30-40 minutes until caramelised.
-
2Sauté garlic and spices in olive oil. Blend with butter beans until smooth.
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3Fry kale in hot oil until crisp. Drain and season.
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4Spread purée onto serving platter, top with pumpkin, drizzle browned butter and garnish with kale and pumpkin seeds.
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