This recipe serves 4 for lunch or 8 as a snack. It's nice to make more kale crisps than you need for the bruschetta (just a few leaves) as they're a great, nutrient-rich snack by themselves.
|¼||Crown pumpkin (Main)|
|3 Tbsp||Olive oil|
|1 Tbsp||Vinegar, preferably sherry, otherwise cider or white wine|
|1 pinch||Chilli flakes, (up to you how generous your pinch is)|
|1 bunch||Kale leaves (Main)|
|1 splash||Olive oil|
|1 loaf||Ciabatta bread (Main)|
|1 drizzle||Olive oil, for brushing|
|1 block||Feta, as much as you need, for crumbling (Main)|
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- Heat oven to 200C.
- Peel and chop the pumpkin into pieces, then toss in a roasting dish with the garlic, rosemary, and oil. Roast until the pumpkin is tender and caramelised on the edges.
- Let it cool until just warm then mash with fork, leaving some lumps for extra texture.
- Stir in the chilli flakes and sherry vinegar, then add enough salt to make the flavours pop.
- Tear the kale into bite-size pieces, discarding the tough stalks through the centre of each leaf.
- Pour over a little oil and toss thoroughly to coat each piece.
- Spread out on baking trays in a single layer and bake at 180C for 10 minutes, then toss and return to the oven for another 5 minutes or until just starting to colour.
- Toss with a little salt, then leave to cool completely before storing in an airtight container. These will keep for a week.
- Slice the ciabatta to about 2cm thick and lightly brush with olive oil on each side. Grill until golden and crispy on each side.
- Rub one side of each slice with the garlic clove, then top with the pumpkin mix.
- Crumble over a generous amount of feta and sprinkle with kale crisps.