Tuesday, 24 March 2020 / Topics:

  • Time 20 minutes
  • Serves 4
  • Difficulty simple

Ingredients:

1 Shallot, thinly sliced
Juice of 1 lemon
1 Tablespoon olive oil
¼ Butternut pumpkin, cut into 1cm dice
⅓ Cup pepitas
3 Garlic cloves, thinly sliced
2 Teaspoons fennel seeds
8 Thyme sprigs
Pinch of salt
4 Thick slices of sourdough
150g Goat curd
½ Pomegranate, seeds removed 

 

Method:

  • Combine the shallot and lemon juice in a small bowl. Set aside.
  • Heat oil in a large frying pan over medium-high heat. Add pumpkin and cook, stirring occasionally, for 5-6 minutes or until pumpkin is golden and tender. Add pepitas, garlic, thyme, fennel seeds and salt for the last 30 seconds of cooking.
  • Return frying pan to the heat. Add sourdough and toast until lightly charred. Smear each piece with goat curd. Top with pumpkin mixture, shallots and pomegranate.

 

 

  • Energy 1765kJ (421cal)
  • Total Fat 20.3g
  • Sat Fat 7.4g
  • Total Carb 34.9g
  • Sugar 13.5g
  • Sodium 413mg
  • Protein 19.0g
  • Fibre 9.2g