Aren’t pomegranates just devine? They’re like gorgeous little jewels and really add to the enjoyment of eating this hash, that I whip up when I have some pumpkin spare.
- 3 cups pumpkin, cut in to 1cm cubes
- 2 handfuls kale, finely sliced
- Seeds from half a pomegranate (cut the pomegranate in half, hold it over a bowl with the cut side down and hit the back of it with a wooden spoon to loosen the seeds)
- 1/4 cup pine nuts
- 2 teaspoons pomegranate molases
- 2 tablespoons persian feta
- 1 tablespoon oil (I use coconut)
Sautee the pumpkin in the oil in a frypan on low heat for about four minutes or until its almost cooked. Toss in the pine nuts and cook for a further minute.
Add in the molases and kale and turn up the heat. I also just sprinkle about a tablespoon of water over the kale to help it wilt slightly and cook better. Stir the ingredients together until the kale is partially cooked but not completely soft and wilted.
Transfer the hash to a bowl and toss through the pomegranate seeds.
Top with the feta just as you’re ready to serve.
|Prep time||5 minutes|
|Cooking time||8 minutes|