Pumpkin chard feta almond crumble
The National Trust's pumpkin, chard, feta and almond crumble recipe makes a vegetarian main meal or tasty side to roast meat or fish.
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Ingredients
- 500g pumpkin, peeled and cut into 2.5cm cubes
- 3 tbsp olive oil
- 10 sage leaves
- Salt
- 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 vegetarian Parmesan, grated
- ¼–½ tsp dried chilli flakes
- 125g butter, diced
- 75g almonds, skin on or off as you like, roughly chopped
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