Recipes: Pumpkin pots with crispy kale

Pumpkins are a good source of beta carotene, vitamins C and E to help up your antioxidants and help replenish your glycogen stores.

Serves 2

One munchkin pumpkin per person

• 1 green pepper
• 5 dried apricots
• 2 cups cooked red rice
• 1 clementine
• Feta Cheese
• 4 handfuls of kale
• 2 tbsp pumpkin seeds
• 2 tsp coconut oil
• 1 tsp ground ginger
• 1 tsp Cumin
• 1 tsp fennel seeds
• 2 shallots
• 2 garlic cloves
• 1 tsp chilli flakes

Heat the oven to 190 C

Cut the top off each pumpkin and scoop out the seeds. Wipe some coconut oil around inside each one and add a couple of tablespoons of water in each one. Put them on a baking tray with the pumpkin lids and roast for 45 minutes.

Meanwhile, fry the shallots, garlic, spices and pepper in a little coconut oil until softened. Add a couple of tablespoons of water and then throw in the rice, give it a good mix. Heat through for 5 minutes and then add the apricots and clementine and take off the heat.

When the pumpkins are done, remove from the oven and leave to cool slightly. While they are cooling, put a tablespoon of coconut oil on the baking tray and let it melt a bit. Throw the kale and pumpkin seeds on the baking tray and use your hands to scrunch it up with the coconut oil. Put in the oven for 5 minutes or until the kale starts to become crispy.

Cut up the feta into cubes and stir through the rice. Stuff the rice mixture into each pumpkin and put the lid on.

Serve each pumpkin in a nest of crispy kale.