Pumpkin & Kale with Pomegranate
A winter delight
Pumpkin is an underused ingredient - its lovely earthy and nutty flavours are enhanced with a sweetness when cooked on a Teppanyaki pan. To balance the sweetness it is paired with kale and pomegranate seeds. A delicious and filling vegetarian meal that tastes extra good in cold weather.
2 - 3 tsp olive oil
1- 2 tbsp dried sweet chili
1/4 tsp salt
1 large Bunch kale
2/3 cup pomegranate seeds
1 fresh Rosemary stalk
Peel and remove seeds from pumpkin, then cut into thin slices, lengthwise. Place the pumpkin slices on the warm Teppanyaki pan. Add some olive oil, sprinkle with salt and chili, and fry on medium heat.
After 10-12 minutes, add the kale and rosemary, and fry together with the pumpkin. Add more olive oil if needed.
To finish, sprinkle with the pomegranate seeds. Serve warm or at room temperature.