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great value on gippsland broccoli
and labertouche celery
great value on gippsland broccoli
and labertouche celery
Pumpkin with Miso, Kale and Feta

Pumpkin with Miso, Kale and Feta

3 tbsp sake
3 tbsp white miso paste
3 tbsp mirin
1 tsp caster sugar
½ pumpkin (around 800g), deseeded and cut into 8 wedges
2 tbsp sesame oil
25g pumpkin seeds
100g kale, tough stems removed and chopped
½ red onion, finely sliced
100g feta, crumbled

Put a small pan over a medium heat. Add the sake, simmer for 20 seconds to burn off the alcohol, then add the miso, mirin and sugar. Stir and heat until the sugar/miso dissolve to create a dressing, adding a splash of water to loosen if needed. Remove from the heat and set aside.

Heat the oven to 180°C fan/ gas 6. Toss the pumpkin wedges in half the sesame oil and 1 tbsp of the dressing, then arrange on a baking tray in a single layer. Roast for 20 minutes, then add the pumpkin seeds to the oven in a separate dish. Cook the seeds and pumpkin for 5 minutes more, then take out and leave to cool.

In a large bowl, massage the kale with the remaining sesame oil and a pinch of salt until it begins to soften and break down (2-3 minutes). Boil a kettle and put the sliced onion in a small heatproof bowl with a pinch of salt. Pour the boiling water over the onions, leave to stand for 20 seconds, then drain. 4 To serve, arrange the kale, pumpkin, onion, pumpkin seeds and feta on a platter, then drizzle over the remaining dressing.

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