Pumpkin puree with pesto broccoli and feta

Prep time: 20 min | Cook time: 45 min | Serves 4

Ingredients

1/2 cup of Taoca hydrated tapioca flour per crepe

Pumpkin Puree

1/2 Kent pumpkin

Salt

Olive oil (optional)

Pesto Broccoli

2 heads broccoli

Pesto jar (or DIY pesto)

To serve

Vegan feta

Roasted pine nuts

Instructions

1. Pumpkin puree: Pre-heat the oven to 190 C. Remove pumpkin skin and cute it into cubes. Line a tray, drizzle pumpkin with olive oil and salt and bake it for 45min or until tender. Mash pumpkin with a for and set aside.

2. Pesto Broccoli: cut the crown lengthwise, and steam them (or boil) for 5 minutes until you can pierce it with a fork. Chop it in smaller pieces and mix 4 tbsps of the pesto once ready.

3. To cook the tapioca crepe: Once the pumpkin and broccoli are ready, sieve the Taoca hydrated tapioca flour directly over a 24 cm skillet trying to achieve a consistent thickness throughout particularly around the borders (we recommend doing it in your sink or on your benchtop to minimise mess.) Place the skillet over medium heat and cook the crepe for 1-2 minutes, or until the edges detach from pan and underneath is steaming. Turn off the heat.

4. To assemble (while the crepe is still hot): Spread the pumpkin puree, add the pesto broccoli, the cheese and pine nuts on half the crepe. Fold the crepe in half and gently press. It is ready to serve!