Chilli Roast Pumpkin, Halloumi, Cavolo Nero and Pomegranate
One day after the equinox and 2020 is never going to go easy on us. But I can still look at my cheerful dahlias, standing tall and giving bright strong colour, and I can make a plate of beautiful nourishing food, like this one.
I am here not just to share this recipe and hopefully brighten your day too, I am also here to tell you that you should massage your kale, or, as I have used here, cavolo nero. It makes it soft and supple, beautifully seasoned and perfect in any salad, but especially in an Autumnal dish like this. It also makes it easier to digest. Double win.
It is pumpkin season and that is reason to rejoice
Cosy next to chilli roast pumpkin wedges, fried halloumi and pomegranate seeds, the whole dish is lifted with a bright and bolshy pomegranate molasses drizzle. You can mix it with some lime juice too if you want to lighten it, I like it as it is.
While you are roasting the pumpkin, you might as well roast extra. It is such a handy thing to have in the fridge. I had some mashed into toast for breakfast today (mine with cavolo nero and sausage, I would also recommend it with crumbled feta and dukkah, or toasted seeds / nuts).
[mv_create title=”Chilli Roast Pumpkin, Cavolo Nero, Pomegranate and Halloumi” key=”9″ thumbnail=”https://eatlikeagirl.com/wp-content/uploads/chilli-roast-pumpkin-halloumi-kale-pomegranate-1.jpg” type=”recipe”]