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Mint Seasoned Roasted Pumpkin with Buckwheat, Silver beet & Cherry Tomatoes


Ingredients

  • 3 ½ cups Kent/Jap pumpkin, skin removed and cubed
  • 1 cup raw buckwheat grouts, rinsed
  • 1 cup cherry tomatoes, halved
  • 2 cups silver beet, lower stem removed, chopped
  • 4 spring onions
  • ¼ cup currants
  • ¼ cup pepitas/pumpkin seeds (optional)
  • 1 ½ tablespoons olive oil (divided)
  • 4 teaspoons PICKLD Mint Seasoning Premium Blend (divided)

Ready In

30 min

Difficulty

Medium

Nutritional Facts


    How To Cook :

    Step 1

    Preheat oven to 200° C.

    Step 2

    In a saucepan, combine buckwheat with 2 cups of water and bring to the boil. Then reduce heat to a simmer, cover with a lid and cook for 15 – 20 minutes, stirring every once in a while to prevent mushiness and overspill. At the end, stir through ½ tablespoon of olive oil and 2 teaspoons of PICKLD Mint Seasoning.

    Step 3

    Meanwhile, toss the pumpkin in the olive oil and a pinch of salt and bake in a baking dish for 15 minutes. Toss the PICKLD Mint Seasoning through the pumpkin and bake for another 5 minutes.

    Step 4

    Combine all ingredients in a bowl, season to taste and top each serve with an additional sprinkle of PICKLD Mint Seasoning if desired. Mint Seasoned Roasted Pumpkin with Buckwheat, Silver beet & Cherry Tomatoes

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