Name: Stuffed Pumpkin with Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 organic pumpkin; 150g tricolor quinoa; 3 tbsp olive oil; 2 cloves of garlic, peeled and chopped; 50g pecan nuts; 1/2 tbsp garam masala; 1/2 tbsp paprika powder; Chilli flakes to taste; 100g pomegranate seeds; 40g rocket leaves, torn

Pumpkins are still in season as they keep very well. The addition of the pomegranate seeds makes this dish look very festive.

Preparation

Carefully cut off the top of the pumpkin (keep the top) and scoop out the flesh using a spoon making sure that the skin remains intact. Cover the inside of the pumpkin with 1/3 of the olive oil and season with salt and pepper. Roast the pumpkin in an 180C (gas mark 4) oven for around 40 minutes. But check after 30 minutes if the pumpkin is cooked by pricking with a cocktail stick; if it goes in easily, the pumpkin is ready. If not, than roast for another 10 minutes before checking again.

Cook the tricolor quinoa following the instructions on the packet.

Heat the rest of the olive oil in a frying pan and add the garlic, pecan nuts, chilli flakes to taste and the rest of the spices. Fry for around 3 minutes before adding the quinoa. Turn off the heat and add the rocket leaves and 1/2 of the pomegranate seeds.

Take the pumpkin out of the oven and fill with the quinoa mixture, sprinkle the remaining pomegranate seeds on top and put on the 'hat' of the pumpkin.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.