Pumpkin Wrap with Microgreens

Serves: 4

Ingredients
3 tbsp pumpkin seeds
4 cups pumpkin, seeded and cubed
1 clove garlic, chopped
Rapeseed oil, for pot
1 can of small white beans (e.g. cannellini)
Salt, pepper, to taste
1 tbsp curry powder
1 cup honeydew melon, cubed
1 cup cherry tomatoes, halved
¾ cup feta cheese, crumbled coarsely
2 handfuls of microgreens
4 wheat tortillas
Chili sauce, to taste

1. Toast pumpkin seeds in a pan and season lightly with salt. Put aside.

2. In a pot, drizzle pumpkin with rapeseed oil and let sit for 3 minutes.

3. Add white beans (with liquid), salt, pepper, garlic, and curry powder.

4. Cover and cook for about 12 minutes until the pumpkin is soft. Then purée with an immersion blender.

5. Briefly heat 4 wheat tortillas on the grill or in a pan.

6. Add pumpkin filling to tortillas then top with melon, tomatoes, feta, microgreens, and pumpkin seeds. Add chili sauce to taste.