Photo by Tamara West
This gratin will serve from four to eight people, depending upon whether you choose to make it a side dish to a wintry roast or the main dish at dinner or lunch.
|2 small||Buttercup pumpkins, halved and deseeded|
|1 drizzle||Olive oil, to coat buttercup|
|1 can||Chickpeas, drained|
|2 bunches||Kale leaves, or cavolo nero, steamed|
|1||Spring onion, sliced|
|1 handful||Coriander, chopped|
|⅓ cup||Pecans, or walnuts, chopped|
|1||Lemon, zest and juice|
|1 handful||Grated cheese, to top|
|4||Anchovy fillets, optional|
- Preheat the oven to 200C. Rub cut buttercup halves with olive oil inside and out. Season and lay cut-side-down on a lined baking tray. Add whole bulb of garlic and cook for 35 minutes or until tender.
- Cool and carefully scoop flesh into a bowl (you want to keep the shells intact to hold stuffing). Skin and add garlic cloves and drained chickpeas and lightly mash together. Add steamed and chopped kale or cavolo nero, spring onion, fresh coriander, chopped nuts and the lemon zest and juice. Mix together well, add sea salt flakes and fresh pepper to taste.
- Lower oven to 180C. Spoon back into buttercup shells, top each with grated cheese and an anchovy (if you like) and bake until golden. Serve as a side dish to wintry roasts, or serve them as a meal in themselves.