Pumpkin, chard, feta and almond crumble

Are you looking for a hearty and healthy warming recipe? This satisfying, family-friendly recipe is perfect both as a standalone supper or as a sidekick to roasted meat, fish or simply more vegetables.

1 hour–1 hour 30 minutes prep. time
25–30 minutes cooking time
Serves 4
Vegetarian, Family-friendly

Pumpkin, Chard, Feta and Almond Crumble — This family-friendly recipe makes vegetables (even more) marvellous | © Jill Mead

500g pumpkin, peeled and cut into 2.5cm cubes
3 tbsp olive oil
10 sage leaves
Salt and freshly ground black pepper
400g chard, washed and roughly chopped, both stalks and leaves
200g feta cheese, roughly crumbled
About ¼ of a whole nutmeg (or to taste), grated
250g plain flour
1 tbsp chopped fresh rosemary or thyme
50g Parmesan, grated
¼–½ tsp dried chilli flakes
125g butter, diced
75g almonds, skin on or off as you like, roughly chopped

Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4).

Step 2

Roast the pumpkin on a baking tray with the olive oil, sage, salt and pepper until soft, cooked through and bronzed in places. Remove from the oven and put to one side.

Step 3

Cook the chard in salted boiling water until cooked through. Add the stalks first and then the leaves. This should take about 2–4 minutes. Drain well.

Step 4

Arrange the cooked pumpkin and chard in a baking dish, and scatter the feta evenly over the dish. Add salt and pepper to taste and grate the nutmeg over the mix.

Step 5

For the crumble topping

Mix the flour, rosemary and Parmesan in a bowl, adding chilli, salt and pepper to taste. Add the butter and, using the tips of your fingers, rub the butter into the flour as if you were making pastry.