Devices & Accessories
Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto
Prep. 25 min
Total 1 h
8 portions
Ingredients
Pumpkin
-
pumpkins small, halved horizontally, seeds removed2
-
olive oil for drizzling
-
fine sea salt for seasoning
Millet
-
garlic cloves2
-
onions quartered100 g
-
olive oil20 g
-
millet grains300 g
-
raisins60 g
-
water600 g
-
ground cumin1 tsp
-
1 ½ vegetable stock cubes (for 0.5 l each), gluten free, crumbledvegetable stock paste, homemade1 ½ tsp
-
pitted black olives sliced, to taste50 - 60 g
-
ground black pepper to taste2 - 3 pinches
Hazelnut Broccoli Pesto
-
hazelnuts100 g
-
Parmesan cheese cut in pieces (2 cm)100 g
-
water500 g
-
broccoli florets400 g
-
fresh basil leaves10 g
-
garlic clove1
-
olive oil80 g
-
fine sea salt½ tsp
-
ground black pepper1 pinch
Difficulty
easy
Nutrition per 1 portion
Sodium
394.8 mg
Protein
16.1 g
Calories
2208.6 kJ /
527.9 kcal
Fat
26.3 g
Fibre
7.2 g
Saturated Fat
5.2 g
Carbohydrates
64.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Free From
76 Recipes
UK and Ireland
UK and Ireland
You might also like...
Roasted Aubergine Salad with Tahini Dressing
45 min
Fennel Apple Salad
20 min
High Protein Steamed Vanilla Muffins
40 min
Macadamia Tahini Spread
5 min
Satay Tofu Kebabs; Massaman Curry with Jasmine Rice
2 h 20 min
Chickpea, Squash and Kale Stew
45 min
Millet Salad with Lentils and Pomegranate
2 h 35 min
Colourful Quinoa Salad
40 min
Quinoa Salad with Spiced Butternut Squash and Courgettes
50 min
Vegan Chickpea and Mushroom Stew
30 min
Courgette and Carrot Quinoa Salad
1 h 35 min
Spelt and Kale Soup - Zuppa Di Farro e Cavolo Nero
55 min