Ingredients
SERVES: 6
SWEET AMINOS GLAZE
MOZZARELLA
Method
- Preheat the oven to 200°C.
- Make the glaze by whisking all the ingredients together in a small jug.
- Slice the pumpkin into wedges, lay them out on a lined tray, and drizzle the glaze over the top, making sure to give them a good coating.
- Roast the pumpkin for 20–40 minutes, depending on the thickness of your wedges. Carefully turn the wedges over and brush with the glaze halfway through cooking.
- Meanwhile, make the mozzarella. Drain the soaked cashews and then place in a high-speed blender with all the other mozzarella ingredients. Blend until smooth and well-combined.
- Pour the blended liquid into a saucepan and heat over medium heat. The mozzarella will go lumpy before it suddenly turns smooth and silky, so just keep stirring. Keep warm until ready to use, stirring occasionally.
- De-stem the kale and tear into rough pieces. Heat the olive oil in a large frying pan and add the kale, tossing until wilted and dark.
- To serve; place some kale on each plate and then top with the glazed pumpkin wedges. Dollop some warm mozzarella over the top and finish with a scattering of pepitas.
TIP: I like to toast my pepitas for an extra nutty crunch.
