Ingredients

1 medium pumpkin 2 tbsp Coop olive oil 1 1/2 tsp smoked paprika 4 spring onions, halved lengthways 40g Coop seed mix 1 red chilli, deseeded and finely chopped Zest of 1 lemon 160g pack Coop sliced curly kale 1/2 x 25g pack Coop flat leaf parsley, chopped;

Method

Preheat the oven to 220°C/fan 200°C/Gas 7 Cut the pumpkin into wedges, keeping the skin on and reserving the seeds Toss with 1 tbsp olive oil and the smoked paprika, then roast for 20 mins Turn the wedges, add the spring onions and roast for another 15 mins, until tender Heat 1 tsp olive oil in a small frying pan and add the reserved pumpkin seeds Fry for 5 mins, before adding the Co-op seed mix, chopped chilli, and lemon zest Fry for another 5 mins, until crunchy Tip the kale into a bowl and massage with clean hands for 1-2 mins to soften To serve, top the kale with the roasted pumpkin, scatter over the parsley and sprinkle with the crunchy seeds