Pumpkin is a much loved winter vegetable, with a caramelised maple syrup and almond butter dressing this is a weekend lunch option that serves four. 

INGREDIENTS:

3 cups pre cooked quinoa
3 large kale leaves
1/2 small pumpkin
1 bunch asparagus
1/2 cup pomegranate seeds
1/2 cup pecan slices

Dressing
2 tablespoons almond butter
3 tablespoons olive oil
1/3 cup lemon juice
1/3 cup maple syrup

METHOD:

1. Pre heat oven to 180 degrees Celsius.
2. Wash and slice pumpkin into eight slices.
3. Keep skin on as this adds to the flavour.
4. Mix dressing ingredients together in a heavy bottomed pot.
5. Warm all ingredients and use a whisk to mix into a dressing, this should take less than a minute, do not allow ingredients to boil.
6. Put three cups of quinoa in a mixing bowl. ( the quinoa should be pre-cooked, I usually have some in the fridge as part of weekly food prep)
7. Measure 1/3 cup of dressing and pour over the quinoa and mix through, place to one side.
8. Pour a little dressing on the base of your baking pan.
9. Place the pumpkin in the pan and cover with the remainder of the dressing.
10. Put pumpkin in the oven for 35 minutes, after 35 minutes turn pumpkin slices over and roast for another 10-15 minutes till well cooked through.
11. While pumpkin is cooking finely slice up the kale leaves, remove the inner stalks.
12. Lightly steam for around three minutes.
13. Remove from heat and blanch in iced water.
14. Drain, then remove excess moisture with a paper towel.
15. Add to quinoa.
16. Wash asparagus, slice in half, long ways, to create spears.
17. Lightly steam, around 5 minutes.
18. Remove from heat and blanch in iced water.
19. Drain, remove excess water with a paper towel and place to one side.
20. Add pomegranate seeds to quinoa mixture.
21. Add sliced pecans to quinoa mixture.
22. Mix well and place on serving plate.
23. Arrange asparagus spears on top.
24. Once pumpkin is cooked remove from oven allow to cool slightly.
25. Place warm on bed of quinoa and vegetables.
26. Drizzle remaining caramelised pan juices over pumpkin and serve.

Left overs will keep in the fridge for your next days lunch. You could add a bed of salad greens if you want to extend this meal and serve it with some crusty fresh bread.

Recipe by Catherine Carr

Print