Fuss-free dishes are my favourite option for those times when you don’t really know what you want to eat.
Roasting vegetables is one of the easiest things to quickly add bucket loads of flavour and produce tender, melt in your mouth grub in no time!
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- 1 small pumpkin
- 1 tbsp honey
- 1 tbsp extra-virgin olive oil
- 1/2 tsp cinnamon
- 1/2 cup bulgur wheat
- 1 tsp vegetable stock
- 1 cup water
- 2 large handfuls kale, de-stalked
- 1/2 tsp sea salt
- 1 tbsp pumpkin seeds
- 1 tbsp pomegranate seeds
- Preheat an oven to 180°C.
- Halve the pumpkin and scoop out the seeds. Slice the pumpkin into half moon shaped wedges.
- Wash the seeds in a fine sieve, place in a separate roasting tray and roast in the oven until crisp.
- Stir the honey, oil and cinnamon together in the bottom of a roasting tray before adding the pumpkin.
- Roast in the oven for 20 minutes.
- Whilst the pumpkin is roasting cook the bulgur wheat: place the bulgur, water and stock in a saucepan, cover with the lid and bring to the boil. Reduce to a simmer on the lowest heat until all the water is absorbed. Allow to cool.
- Roughly tear the kale with your hands and massage in the salt.
- To serve: mix the kale and bulgur wheat together in a serving dish, add the roasted pumpkin on top and scatter over the pumpkin and pomegranate seeds.
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