Wednesday, 14 December 2022 / 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
