• 600g Pumpkin (about 1/4 pumpkin)
  • 1tsp Rapeseed Oil
  • 20g Flaked Almonds
  • 28g Slice of Wholemeal Bread
  • 10g Fresh Parsley
  • 1 Orange (Zest)
  • 1/2 Pomegranate


  • Pre heat your oven to 200°c
  • Slice out a quarter of your pumpkin and remove the seeds, but keep the skin on. This section should weigh about 600g grams.
  • Slice your pumpkin into 8 wedges which are 1-2cm thick.
  • Lay wedges on a foil linked baking tray, drizzle with oil and place in the oven.
  • Meanwhile in a pan on a medium heat toast the almond flakes. Keep a close eye on them as they can burn easily!
  • Slice the bread into cubes and add to the almonds for the last few minutes of toasting.
  • Place the toasted almond flakes and bread cubes into a blender with your finely chopped parsley and orange zest. Pulse a couple of times until a breadcrumb like texture forms.
  • Remove pumpkin wedges from the oven and top each one with the almond, parsley and orange crunch.
  • Return pumpkin wedges to the oven for another 15-20mins or until the crunch is golden and the pumpkin is soft through.
  • Serve with pomegranate seeds as ‘drops of blood’ to up the Halloween factor!

Protein: 6.8g

Carbs: 17.3g

Fat: 8.8g

Calories: 188

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