Barbecued Pumpkin Wedges with Kale
BARBECUED PUMPKIN WEDGES WITH KALE
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