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Any pumpkin craving is for filled with this sweet treat of a recipe. 

Steamed Kale & Roasted Pumpkin with Buckwheat & Halloumi

Serves 4

Ingredients for the Buckwheat


  • 1 cups buckwheat groats 

  • 3 cup boiling water

  • ½ tsp cumin seed 

  • ½ tsp coriander seed

  • ¼ cup raisins

  • ¼ cup leek

  • 1 tsp ghee

  • ½ tsp Himalayan salt 


  1. Melt the ghee in a heavy-bottomed pan which has a lid.  

  2. Place the spices and leek and let them soften together for 1 min on a low heat whilst you stir.

  3. Add the buckwheat and mix into spices, and cover with water.

  4. Let the groats cook on a medium/low heat for about 20 mins.  

  5. Once the groats are soft leave on the lid and let them steam for 10 mins whilst gas is off but lid sits firmly on top of the pot.


Roasted Pumpkin
2 cups Pumpkin diced into 2 cm bite-size pieces
2 tbsp coconut oil
1 sprig of rosemary 
1 tsp curry powder
  1. Heat the oven to 170 degrees.
  2. On an oven tray spread the pumpkin and sprinkle with curry powder and coconut oil.
  3. Place it in the oven for 10 minutes, take it out and stir in the coconut oil with the pumpkin. Leave to cook for 10 mins more and then remove. 
Steamed Kale

4 cups Kale

1 tsp Cinnamon powder

1/2 cup water



1. Add the water to the saucepan and boil on high heat.

2. Using a steam basket place kale inside it, turn down the heat, place the lid on the steamer pan.

3. After 8 mins of steaming the kale, they should be the desired texture. Serve immediately with a sprinkle of cinnamon and olive oil.


Halloumi Cheese
1 pack of Halloumi cheese, sliced 5mm thick pieces
1 tbsp coconut oil

  1. On a griddle pan melt the coconut oil and add on the cheese.

  2. Fry until nice marks show on the cheese and turn over to cook on the other side.

  3. Once both sides are done, add to the rest of the dish and toss with radiant seed sprinkle mix to serve.

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