- 1 cup bulgur wheat
- 1 tsp salt, plus extra as needed
- 1 garlic clove, very finely chopped
- 2 tbsp cold-pressed extra-virgin olive oil
- 2 tbsp lemon juice
- 1/2 cup kale, shredded
- 1/2 cup Beet Red Kraut
- 1/3 cup raw, unsalted pumpkin seeds (from health-food shops or online)
- 1 cup tin chickpeas, drained and rinsed
- 4 large dried figs, roughly chopped
- 1 small red onion or 2 shallots, thinly sliced
- A few pinches chilli flakes (optional)
- 1/2 cup feta, crumbled
- 1 small pumpkin or winter squash
- Coconut oil or ghee, for rubbing the pumpkin
- Heat the oven to 350° F. Rinse the bulgur wheat and put in a lidded pot with 16 oz. of water and ½ tsp salt. Bring to the boil, then reduce the heat to low and cook, covered, for 25-35 minutes until the grains are tender.
- Stir in the garlic and 1 tbsp each of the olive oil and lemon juice, then season with more salt if needed. Remove from the heat and cover so the grains stay warm.
- Combine the kale with the remaining olive oil, lemon juice and salt.
- For the pumpkin: Wash the outside thoroughly. Cut the top off or slice around the stem for the lid. Scoop out the seeds. Rub the inside, outside and the lid with a little coconut oil or ghee.
- Put the pumpkin with its lid on a baking tray and roast for 25-30 minutes. It is cooked when easily pierced with knife.
- Set a small dry frying pan over a medium heat, then toast the unsalted pumpkin seeds for 3-5 minutes.
- Add to the bowl with the kale, along with the chickpeas, figs, red onion/shallots, CK Beet Red Kraut, chilli flakes (optional) and crumbled feta. Toss to combine, then season to taste with salt.
- When the pumpkin is cooked, stuff the cavity with as much of the filling as you can. Put the lid on top, or let the filling spill out onto the platter and prop the lid on the side. Cut into wedges to serve.
The filling recipe allows for plenty of leftovers. Keep covered in the fridge, then use to stuff other vegetables or eat as a salad.
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