Ingredients
For pumpkin and kale with creamy polenta:
250 grams or 1 1/2 cup polenta
1 l or 4 1/2 cups water
50 grams or 1/2 cup grated parmesan (optional)
1/2 small pumpkin
1 small red chili pepper
4 sprigs fresh thyme
vegetable oil
1 clove garlic, chopped
200 grams or 7 oz curly kale, chopped, veins removed
1/3 leek, sliced
black pepper
salt
120 grams or 4 oz mozzarella (optional)
For the dressing:
5 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon lemon juice
1 teaspoon Demerara sugar
2 tablespoons freshly chopped basil
black pepper
salt
4 tablespoons pomegranate seeds to serve
Preparation
