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Pumpkin, Kale & Caramelised Onion on Toast

Whip these up for a brunch, lunch or a speedy dinner
Difficulty Level: Easy
Makes: 8-10 pieces


Olive oil
1kg of pumpkin (around ½ a butternut pumpkin or ¼ of a Jap or Grey pumpkin)
4 or 5 stems of kale, leaves removed and torn into pieces
3 brown onions, sliced thinly
1 teaspoon of brown sugar
4 cloves of garlic, diced
½ lemon, juiced
Good quality sourdough loaf, cut into 2cm thick slices (we recommend Organic Bread Bar's sourdough loaf)
Crumbled feta (optional, to serve)


  1. Caramelise the onions. Coat a saucepan with olive oil and fry the onions on low to medium heat for 10mins, stirring occasionally. Then, sprinkle with salt and stir in sugar, and cook for a further 20mins, stirring every few minutes until the onions are thoroughly caramelised. Make sure the mixture doesn’t dry out, and stir in a little water if needed
  2. Meanwhile, cook the pumpkin. Cut the pumpkin into small, bite-sized pieces and place in a baking tray. Drizzle with oil and bake at 220 C for ~20mins, or until softened
  3. Fry the bread and kale. Coat a frypan with oil and fry the bread slices until lightly toasted on both sides. Then, fry the kale and garlic in the lemon juice until crisp
  4. Assemble. Mix the onion, pumpkin and kale together and spoon onto the bread. Top with feta if desired and serve fresh