INGREDIENTS
- 500 g pumpkin
- 4 chicory head
- 2 cm ginger
- 1 flat leaf parsley plant
- 1 coriander plant
- 1 clove of garlic
- 2 slices of old bread (according to preference) (for a gluten free option switch out the bread for 50g of roughly chopped nuts)
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1 tbsp maple syrup
- 3 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 pinch of cayenne pepper
- Black pepper
- Salt
METHOD
- Warm the oven to 200 °C.
- Peel the pumpkin, remove the stringy bits and the seeds. Cut into ± 1 cm thick wedges.
- Chop the bread until you get rough breadcrumbs or if you are using nuts chop roughly.
- Finely chop the parsley and the garlic. Mix together with the olive oil, the oregano and the cayenne pepper and add to the crumb mixture. Season with pepper and salt.
- Place the pumpkin slices next to each other in a roasting tin lined with greaseproof paper and sprinkle the (bread)crumb mixture over the top. Roast for 25-30 min. in the oven.
- Finely chop the chicory.
- Mix the apple cider vinegar with the maple syrup and mix together with the chicory.
- Grate the ginger and roughly chop the coriander.
- Dry roast the pumpkin seeds and sunflower seed in a non-stick frying pan until golden brown.
- Mix the dry roasted seeds, the grated ginger and the coriander with the finely chopped chicory. Season with pepper and salt.
- Serve the roasted pumpkin with the chicory salad.