Roasted pumpkin with chilli-spiked crumb

Roasted pumpkin with chilli-spiked crumb
This a great vegan starter or sharing dish
Serves 4  / 
Prep 10 mins  / 
Cook 35 mins


1 medium pumpkin
2 tbsp Coop olive oil
1 1/2 tsp smoked paprika
4 spring onions, halved lengthways
40g Coop seed mix
1 red chilli, deseeded and finely chopped
Zest of 1 lemon
160g pack Coop sliced curly kale
1/2 x 25g pack Coop flat leaf parsley, chopped


Preheat the oven to 220°C/fan 200°C/Gas 7

Cut the pumpkin into wedges, keeping the skin on and reserving the seeds

Toss with 1 tbsp olive oil and the smoked paprika, then roast for 20 mins

Turn the wedges, add the spring onions and roast for another 15 mins, until tender

Heat 1 tsp olive oil in a small frying pan and add the reserved pumpkin seeds

Fry for 5 mins, before adding the Co-op seed mix, chopped chilli, and lemon zest

Fry for another 5 mins, until crunchy

Tip the kale into a bowl and massage with clean hands for 1-2 mins to soften

To serve, top the kale with the roasted pumpkin, scatter over the parsley and sprinkle with the crunchy seeds