Stuffed baby pumpkins, feta, greens and preserved lemon

Name: Stuffed baby pumpkins, feta, greens and preserved lemon
Yield: 4
Ingredients: 4 mini pumpkins (we used gem pumpkins), tops cut off and reserved, seeds removed; 125ml olive oil; 3 garlic cloves, crushed; 2 tsp roasted fennel seeds; 1 1/2 bunches mixed leaves (we used rainbow chard, spinach and kale), stalks removed, roughly chopped; 62.50 ml loosely packed mint leaves, plus extra leaves to serve; 62.50 ml loosely packed basil leaves, plus extra leaves to serve; 5 long green shallots, chopped; 150g feta, crumbled; 40g pine nut; 40.00 ml roasted pumpkin seeds (pepitas); Finely grated zest plus juice of 1 lemon; 1 preserved lemon quarter, finely chopped; 1/4 tsp dried chilli flakes (optional)

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https://healthimprovements.info/recipes/stuffed-baby-pumpkins-feta-greens-preserved-lemon/c6wc6wci — Stuffed baby pumpkins, feta, greens and preserved lemon

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 26, 2019

Not only is this dish visually impressive but it's full to the brim with flavour.

4 mini pumpkins (we used gem pumpkins), tops cut off and reserved, seeds removed
1/2 cup (125ml) extra virgin olive oil
3 garlic cloves, crushed
2 tsp roasted fennel seeds
1 1/2 bunches mixed leaves (we used rainbow chard, spinach and kale), stalks removed, roughly chopped
1/4 cup loosely packed mint leaves, plus extra leaves to serve
1/4 cup loosely packed basil leaves, plus extra leaves to serve
5 long green shallots, chopped
150g feta, crumbled
1/4 cup (40g) roasted pine nuts
2 tbs roasted pumpkin seeds (pepitas)
Finely grated zest plus juice of 1 lemon
1 preserved lemon quarter, finely chopped
1/4 tsp dried chilli flakes (optional)

Method

1.

Preheat oven to 180°C. Place pumpkins on a large baking tray. Place half the oil in a small bowl with 2 garlic cloves and fennel seeds. Season and whisk to combine. Drizzle oil mixture over inside and outside of pumpkins, then roast for 45-50 minutes or until pumpkins are just soft but still hold their shape.
2.

Meanwhile, heat a large, deep frypan over medium-high heat. Add remaining 1/4 cup (60ml) oil and garlic, and cook, stirring, for 1-2 minutes. Stir in leaves, herbs and shallot, and cook for 3-4 minutes or until leaves are wilted. Transfer to a large heatproof bowl to cool slightly. Stir in feta, pine nuts, pepitas, lemon zest and juice, preserved lemon and chilli if using. Season to taste.
3.

Fill pumpkins with herb mixture. Top with reserved lids and roast for 10 minutes. Scatter with extra herbs to serve.