Bruschetta of roast pumpkin, kale and feta

Tam West

This recipe serves 4 for lunch or 8 as a snack. It's nice to make more kale crisps than you need for the bruschetta (just a few leaves) as they're a great, nutrient-rich snack by themselves.

Bruschetta

¼	Crown pumpkin (Main)
4 cloves	Garlic
1 sprig	Rosemary
3 Tbsp	Olive oil
1 Tbsp	Vinegar, preferably sherry, otherwise cider or white wine
1 pinch	Chilli flakes, (up to you how generous your pinch is)

Kale crisps

1 bunch	Kale leaves (Main)
1 splash	Olive oil

Assembly

1 loaf	Ciabatta bread (Main)
1 drizzle	Olive oil, for brushing
1 block	Feta, as much as you need, for crumbling (Main)
1 clove	Garlic

Directions

Bruscetta

1. Heat oven to 200C.
2. Peel and chop the pumpkin into pieces, then toss in a roasting dish with the garlic, rosemary, and oil. Roast until the pumpkin is tender and caramelised on the edges.
3. Let it cool until just warm then mash with fork, leaving some lumps for extra texture.
4. Stir in the chilli flakes and sherry vinegar, then add enough salt to make the flavours pop.

Kale crisps

1. Tear the kale into bite-size pieces, discarding the tough stalks through the centre of each leaf.
2. Pour over a little oil and toss thoroughly to coat each piece.
3. Spread out on baking trays in a single layer and bake at 180C for 10 minutes, then toss and return to the oven for another 5 minutes or until just starting to colour.
4. Toss with a little salt, then leave to cool completely before storing in an airtight container. These will keep for a week.

Assembly

1. Slice the ciabatta to about 2cm thick and lightly brush with olive oil on each side. Grill until golden and crispy on each side.
2. Rub one side of each slice with the garlic clove, then top with the pumpkin mix.
3. Crumble over a generous amount of feta and sprinkle with kale crisps.