Cheesy Pumpkin Gratin & Chilli-Thyme Crumb
with Rocket & Cucumber Salad- Gluten(Wheat)
- Milk
Sweet and savoury roast pumpkin? Check. A golden, herby crumb? Check. An ooey gooey creamy sauce holding everything together? Check! This gratin has it all and then some, perfectly balanced out with a fresh rocket salad. This veggie wonder will appeal to even the biggest carnivores. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
peeled pumpkin pieces
1
cucumber
2 clove
garlic
1 packet
thyme
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
pinch
Chili Flakes
½ packet
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Rocket leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • Pick thyme leaves. • In a small bowl, combine garlic, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using), thyme and a drizzle of olive oil.
• In a medium bowl, combine cream (see ingredients), vegetable stock powder and a pinch of salt and pepper.
• Transfer pumpkin to a baking dish. • Pour cream mixture over roasted pumpkin, then gently shake the dish to coat. Sprinkle with grated Parmesan cheese and chilli-thyme panko mixture. • Bake pumpkin gratin until golden and bubbling, 10-15 minutes.
• Meanwhile, combine cucumber, rocket leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide cheesy pumpkin gratin and chilli thyme crumb between plates. • Serve with rocket and cucumber salad. Enjoy!
