Roasted pumpkin and cavolo nero bowls with garlic tahini drizzle

This is a cosy, flavour-packed bowl built around sweet roasted pumpkin and earthy cavolo nero. It’s simple, warming and full of texture, perfect for colder evenings or for batch-cooking a few portions for the week. Enjoy it as it is, or add some quinoa or protein such as grilled chicken. Lamb chops would also be delicious with this dish.

Ingredients (Serves 2-3)

• 1 small pumpkin or half a butternut, peeled and cut into chunks

• 1 bunch cavolo nero, stems removed, torn into pieces

• 1 can chickpeas, drained

• 1 tsp smoked paprika

• 1 tsp ground cumin

• Olive oil

• Salt and pepper

Garlic tahini drizzle

• 2 tbsp tahini

• 1 garlic clove, crushed

• Juice of half a lemon

• A splash of warm water to loosen

• Salt

Method

1. Roast the pumpkin: Toss pumpkin chunks with olive oil, salt, pepper, smoked paprika and cumin. Roast at 200°C for about 20–25 minutes until caramelised and soft.

2. Crisp the chickpeas: Rub chickpeas dry, drizzle with a little oil and salt, and add them to the tray for the final 15 minutes. They’ll go golden and crunchy.

3. Wilt the cavolo nero: In the last 5 minutes of roasting, drizzle the cavolo nero with olive oil and a pinch of salt, spread on the tray (or a second tray) and roast until just crisp on the edges and tender.

4. Make the drizzle: Stir tahini, garlic, lemon juice and warm water until creamy. Add more water if needed.

5. Assemble: Layer everything in a bowl - pumpkin, cavolo nero, chickpeas - and finish with a generous pour of the tahini sauce.

   
   

Optional extras

• Add quinoa or rice for a fuller meal

• Sprinkle with toasted seeds

• Add feta or halloumi for lovely salty flavour