Bar­be­cued Pump­kin Wedges with Kale

Super Food Ideas - - CONTENTS -

BAR­BE­CUED PUMP­KIN WEDGES WITH KALE

SERVES 4

PREP 15 MIN­UTES COOK 30 MIN­UTES

1kg piece kent pump­kin, un­peeled, seeded ¼ cup maple syrup 1 tea­spoon fen­nel seeds, crushed 1 tea­spoon ground co­rian­der 4 kale stalks, stems re­moved, leaves roughly chopped 60g goat’s cheese, crum­bled 2 ta­ble­spoons roughly chopped wal­nuts 1 Pre­heat a bar­be­cue hot­plate on medium-high heat. 2 Cut pump­kin into 4 wedges. Com­bine maple syrup, fen­nel seeds and ground co­rian­der in a large bowl. Sea­son with salt and pep­per. Add pump­kin. Toss to coat. 3 Cut 4 x 50cm pieces of foil. Top each with a 20cm piece of bak­ing pa­per. Place 1 pump­kin wedge, skin-side down, in the cen­tre of each stack. Driz­zle evenly with maple syrup mix­ture. Fold up edges of foil to en­close pump­kin, scrunch­ing foil at the top to seal. 4 Place foil parcels on hot­plate. Cook for 25 min­utes or un­til pump­kin is ten­der. 5 Trans­fer parcels to a bak­ing tray. Carefully open parcels (steam will es­cape from parcels). Baste pump­kin with syrup mix­ture in parcels. Place kale in the cen­tre of each wedge. Fold up and re-scrunch foil to seal. Re­turn parcels to hot­plate. Cook for a fur­ther 5 min­utes or un­til kale is bright green and ten­der. 6 Place parcels on serv­ing plates. Carefully open (steam will es­cape from parcels). Sprin­kle with goat’s cheese and chopped wal­nuts. Serve. NU­TRI­TION: (per serve) 822kj; 7g fat; 2.5g sat fat; 6.1g pro­tein; 30.8g carbs; 2.3g fi­bre; 11mg chol; 132mg sodium.

BAR­BE­CUED PUMP­KIN WEDGES WITH KALE + EN­TER­TAIN­ING + GLUTEN FREE THE INFO $1.99 PER SERVE 45 3 VE­G­IES PER SERVE

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