Pumpkin wedges with parsley vegetable filling

This tasty vegetable filling can also be used on top of baked kūmara halves.

Pumpkin wedges with parsley vegetable filling

Ingredients

Serves 4

1 small pumpkin, sliced into 4, deseeded and baked
1 cup of cooked rice
1 cup cooked fresh or frozen sweet corn kernels
1 cup cooked fresh or frozen peas
1 carrot, peeled, diced and cooked
pinch salt
white pepper, to taste
2 Tbsp New Zealand extra virgin olive oil [EVOO]
2 Tbsp chopped parsley

Method

Mix the rice, sweet corn, peas, carrot, salt, pepper and EVOO together in a bowl.
Pile the mixture into the pumpkin quarters.
Sprinkle with parsley and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1560kj
Protein 8.5g
Total fat 9.7g
- saturated fat 2.3g
Carbohydrates 56.8g
- sugars 28.3g
Fibre 11.7g
Sodium 47mg

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