This is my favourite simple go-to salad which I’ve been enjoying for many years. It is perfect accompanied with your choice of protein (salmon and chicken are my favourite, or try tempeh for a plant-based protein). I often make extra so I can enjoy it for lunch the following day.
Ingredients:
Method:
Preheat oven to 200ºC. Place pumpkin on baking tray and drizzle with olive oil, salt and tumeric . Toss together roughly and place in the oven for about 25-30 minutes.
Wash kale and then tear small pieces off the stems, discarding the stems. Lightly steam the kale leave for 5 minutes to soften them. Add kale, pumpkin, avocado, pumpkin seeds into a bowl.
Combine all dressing ingredients together. Drizzle over salad, toss salad around and serve.
Note: I like my dressing a little thicker so often add extra tahini, if you prefer it thinner add a couple more splashes of olive oil or water.