Spiced Roast Pumpkin Wedges, Baby kale, Feta & Mango chutney

Meal Occasion

Spiced Roast Pumpkin Wedges, Baby kale, Feta & Mango chutney

Ingredients

500g Pumpkin or squash

3 tbsp Dukkah or similar spice & seed mix

2 tbsp Canola oil

1 tsp Milled black pepper

4 tbsp Prep Kitchen Mango Chutney

60g Feta

40g Roasted cashew pieces

1/4 Cup Kale leaves

Instructions

  1. Cut pumpkin into wedges and toss through a bowl of canola oil, milled pepper and Dukkah
  2. Roast in a 180’C pre heated oven until golden brown
  3. Half way through cooking turn the wedges if dukkah becomes too dark.
  4. On a plate arrange as desired with a mix of kale leaves, crumbled feta, cashew pieces and mango chutney. You can finish with a little lemon oil or chilli oil.

Prep time: 10 Minutes Cook time: 40 Minutes Serves: 4 Adults

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