'Easy and delicious, a wholesome meal on the table'

The crumble:

  • 2 1/2 cup oats
  • 1/2 cup corn flour
  • 1/2 cup pumpkin seeds
  • 5-6 tbsp coconut oil
  • Fresh basil
  • ½ cup water
  • A pinch of garlic powder
  • Sea salt

The filling:

  • 1 pumpkin (Hokkaido in these photos)
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • Olive oil
  • Sea salt
  • Black pepper
  • 12-14 cherry tomatoes
  • 250g fresh spinach
  • Fresh thyme

This recipe is part of the project Fvf cooking recipes.

The crumble: Place all the ingredients in a big bowl and work with your hands, mixing it to create big crumbles.

The filling: Peel and cut the pumpkin in small pieces. Combine the lemon, garlic powder, sea salt and pepper. Marinate the pumpkin with the lemon sauce. Preheat the oven to 250°C. Place the pumpkin on an oven form and bake for 15-20 minutes until it softens.

Let it cool down for a bit while preparing the crumble.

Now add the rest of the veggies and herbs on the top of the pumpkin, first the tomatoes, fresh thyme and after the spinaches. Sprinkle some olive oil over the spinaches. Now place the crumble on the top of the spinaches. Place in the oven and bake for 20-25 minutes. We want the surface of the crumble to get a golden tone. Before serving drizzle some olive oil over the crumble.

It's lovely to serve in small bowls with a green leaf salad on the side.