1 small butternut pumpkin, peeled, seeded and cut into small wedges
1 tsp olive oil
1 tsp pomegranate molasses
250 g kale, tough stems discarded and roughly chopped
20 g whole almonds, chopped
½ lemon, juiced
2 spring onions, finely sliced
- Heat the oven to 200C/fan 180C/gas 6. Toss the pumpkin pieces with 1 tsp oil, 1 tsp pomegranate molasses and season. Tip onto a baking tray and roast for 25 minutes until tender and starting to turn golden.
- Blanch the kale in boiling salted water for 2 minutes, lift into very cold water to stop the cooking, then drain well and pat dry with a kitchen towel. Toast the almonds in a dry frying pan until golden, then roughly chop.
- Whisk 1 tsp oil with 1 tsp molasses, the lemon juice and season. Mix the kale with the dressing, stir in the spring onion and tip onto plates. Top with the pumpkin and chopped almonds.