serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Easy Autumnal Dinners
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 tbsp pine nuts
- 100 g pancetta, cut into batons
- ¼ cup (60 ml) olive oil
- ¼ butternut pumpkin, peeled and diced into 1 cm cubes
- 1 tbsp harissa
- 1 tsp honey
- 1 small bunch kale, leaves picked and torn into bite-sized pieces
- salt and black pepper
- ½ lemon
- 1 tbsp red wine vinegar
- ½ red onion, thinly sliced
Instructions
- Heat a wok over medium heat and toast the pine nuts, remove from wok. Add the pancetta and cook over medium heat, until the fat renders out of the batons.
- Add the olive oil and pumpkin. Cook, tossing for 4 minutes, or until the pumpkin is softened.
- Add the harissa and honey and toss to combine. Add the kale, season well with salt and black pepper and toss until just wilted.
- Squeeze over the lemon juice, add vinegar, scatter with the pine nuts and toss through the red onion. Serve with plenty of black pepper.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Easy Autumnal Dinners
