Pumpkin, Kale and Black Rice Noodles – excellent finger food, made with wasabi & ginger
- 1/2 small pumpkin
- big bunch of kale
- 120g black rice noodles (or the pasta or noodles of your choice)
- 1tbsp coconut oil
- 1tbsp olive oil
- 2 cloves garlic
- hand full of pumpkin seeds
How to make it…
Chop the pumpkin (You can leave the skin on, or can peel it if you prefer) and place in a baking tray. Add the coconut oil and season with salt and pepper. Place in a pre-heated oven at Gas mark 6 / 200 ̊C and roast for 30min or until tender. In the mean time prepare your kale by washing it, removing the stalks and chopping it.
Bring a pan of water to the boil and add your noodles or pasta following the cooking instructions on the packet. Once cooked, drain, cover and set aside. In a shallow frying pan add some water, just enough to cover the bottom of the pan by about 1/2cm and bring to the boil.
Add the kale and cook for 2-3 min. If the water has evaporated add the olive oil and garlic and cook for another 2-3min (if there’s still water in the pan, then drain it off before adding the garlic and olive oil). Add the roasted pumpkin and black rice noodles and stir through. Add more salt and pepper to tasted and scatter pumpkin seeds over to serve.
Recipe and styling by Daniela www.beetspulseandthyme.co.uk