@freyaandcharlie

2 months ago

RECIPE
For the roast pumpkin & seeds
•⁠ ⁠1 small cooking pumpkin, cut into chunks
•⁠ ⁠glug of olive oil
•⁠ ⁠1 tbsp maple syrup
•⁠ ⁠1/2 tsp chilli flakes
•⁠ ⁠pinch of salt & pepper to taste
•⁠ ⁠pumpkin seeds from pumpkin with olive oil & salt
For the lentils
•⁠ ⁠1 400g can of green lentils
•⁠ ⁠1/2 tsp cumin
•⁠ ⁠1/2 tsp ⁠cinnamon
•⁠ ⁠⁠1/2 tsp paprika
•⁠ ⁠⁠1/2 tsp garlic granules
•⁠ pinch of ⁠salt & pepper to taste
For the kale salad
•⁠ ⁠200g curly leaf kale leaves
•⁠ ⁠small handful of parsley, roughly chopped
•⁠ ⁠juice of 1/2 a lemon
•⁠ ⁠glug of olive oil
•⁠ ⁠big pinch of salt
•⁠ ⁠vegan feta
For the maple pecans & walnuts
•⁠ ⁠50g mixed pecans & walnuts, roughly chopped
•⁠ ⁠drizzle of olive oil
•⁠ ⁠2 tbsp maple syrup
•⁠ pinch of ⁠salt
•⁠ 1 tbsp breadcrumbs
•⁠ 1 tbsp crispy onions

1. Preheat oven to 200 C.
2. ⁠Combine ingredients for the roast pumpkin and roast in the oven for 35-40 mins until soft.
3. ⁠Combine all ingredients for the pumpkin seeds, lay flat on a lined baking tray and bake for 10 minutes until crunchy.
4. ⁠Add the chopped nuts to a tray with oil, maple syrup & salt and bake for 10 minutes.
5. ⁠Add lentils along with spices to a small pan and warm through.
6. ⁠Massage the kale leaves in a large bowl with lemon, olive oil & salt.
7. ⁠Add the chopped maple baked nuts, cooked pumpkin seeds, breadcrumbs, crispy onions & salt to a frying pan with a little oil, and lightly toast, combining all the ingredients.
8. ⁠Serve the kale salad and top with the lentils, pumpkin, crunchy nut mix & some vegan feta.

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