I know that I cook a lot with pumpkin, but I really love it’s creaminess. Especially in the colder months, it makes for a hearty and filling vegetarian main-meal, or accompaniment. Paired with stir-fried kale and blue cheese, this is a great idea for a warm salad. Feel free to throw in some pecan nuts; as well as providing a simple but nutritious protein source, they give crunch and sweetness to the dish.
Prep Time 10 mins | Cooking Time 15 mins | Serves 4
- 4000g butternut pumpkin, thinly sliced into rounds
- 1 tsp cumin powder
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 large bunch kale, washed, finely shredded
- 1 tbsp butter
- Blue cheese, crumbled, to serve
Make a marinade by combining the cumin, 2tbsp olive oil and lemon juice in a medium bowl with salt and pepper. Add the pumpkin slices and toss to coat in the dressing. Heat a grill pan over a medium flame. Add the pumpkin slices, in batches if needed, and grill for 4-5 minutes on each side until golden brown and tender.
Stir-fry the kale while the pumpkin cooks in a small wok or frying pan with remaining olive oil and butter for 5-6 minutes until it has wilted.
Divide the kale and pumpkin among serving plates, and sprinkle the blue cheese over the top.
Happy Cooking and Keep Smiling,