Method

• Preheat the oven to 180 degrees celsius
• Cut the skin from the pumpkin and remove the seeds
• Cut into large chunks
• Place in a roasting dish, along with the whole bulb of garlic and 2 tablespoons of coconut oil
• Season well
• Roast for 40mins or until soft
• Cut into approx
• 2 cm cubes and place in a large bowl
• Take the bulb of garlic and remove each clove
• Cut the large end off and squeeze the gooey roasted garlic paste out, into the bowl of pumpkin
• Cook one cup of dry rice, absorption method, as per packet instructions
• Add the rice to the bowl with the pumpkin and garlic
• Peel and dice the onion
• Cook the onion in a fry pan with 1 teaspoon of coconut oil, 1 teaspoon of salt, the paprika, cumin, and ground coriander
• Cook on a med-low heat until the onion is transparent and the spices fragrant
• Add the onions to the bowl along with the chili flakes, almonds, and coriander
• Stir the contents of the bowl with a wooden spoon until well combined
• Taste and season
• To prep the collard greens: run your knife along the back of the stem of each leaf
• Be careful not to break the green part, just minimize the thickness of the stem for easy rolling
• Place the leaf upside down in and add approx
• half cup of pumpkin mix to the centre of the leaf and fold the sides around to form the parcel
• Place the parcels in an oven dish with a lid
• Bake, lid on, for 40mins or until soft
• Squeeze the juice of the lemons over the top of the parcels and garnish with the remainder of the sliced almonds and coriander leaves before serving