PUMPKIN STUFFED WITH BLACK QUINOA

Yields6 Servings

1 medium seized pumpkin

4 tbsp coconut oil

200 g black quinoa

3 tsp ground cumin

3 tsp smoked paprika

1 large fennel bulb

2 cloves garlic, crushed

1 x 400g tin of chickpeas

400 g halloumi cheese, chopped

2 tomatoes chopped

Zest and juice of 1 lemon

Handful of fresh parsley chopped

Handful of fresh mint leaves, chopped

Pistachios and pomegranate seeds to serve

Heat the oven to 200C/Gas6. Cut the top off the pumpkin and use a metal spoon to scoop out the seeds; put the pumpkin on a baking tray and rub with 2 tbsp of the oil inside and out; season well and roast in the oven for 45 minutes or until tender, with the lid on the side

cook the quinoa in stock or water in the same way as you would cook rice; thinly slice the fennel bulb and squeeze half the lemon on top to stop it from discolouring

heat the remaining 2 tbsp oil; add the spices and stir for a minute over a medium heat; add the fennel and garlic and cook for another 5 minutes; turn up the heat, add the chickpeas and the halloumi and toss in the spicy oil for about 1 minute, until golden brown; stir tomatoes, lemon rind and rest of the juice and mix well;

remove the mixture from the heat and add to the cooked quinoa; stir in the parsley and mint and season to taste

pack the mixture into the cooked pumpkin and return to the oven for 10-15 minutes until everything is piping hot

serve with the pistachios and pomegranate seeds scattered on top

can be served without reheating in the oven

PUMPKIN STUFFED WITH BLACK QUINOA

Company

Shopping cart