KALE, PUMPKIN & QUINOA SALAD

Ingredients: 

• 3 cups Butternut Pumpkin (Roasted)

• 2 cups Kale (Tuscan)

• 1 cup Lentils (cooked)

• 1 cup Quinoa (cooked)

• 1 Red Onion (thinly sliced )

• 1/4 cup Sunflower Seeds

• 1/4 cup Tahini

• 1/4 cup Water (boiling)

• 1 tbsp Balsamic Vinegar

• 2 tbsp Nutritional Yeast

• 1 tbsp Black Sesame Seeds

• 1 cup Organic Vegetable Broth

Method: 

• Prepare the butternut pumpkin by taking off the skin and dicing. Mix the pumpkin with 2 tablespoons of olive oil, salt and pepper and place on an oven tray and put into oven on 200 degrees celsius.

• Rinse quinoa well. Put in the 1/2 cup of quinoa with 1 cup of vegetable stock in saucepan.

• Cook on medium to low with lid on until water has completely absorbed. This will be around 20 minutes. Take off stove and leave to sit for 5 minutes with the lid on. Take lid off and use a fork to fluff the quinoa.

• While the quinoa is cooking slice red onion finely and put aside.

• Wash and slice Kale and set aside.

• Put together in a small bowl the salad dressing: tahini, balsamic vinegar, nutritional yeast and boiling water.

• In a small frypan roast sunflower seeds and black sesame seeds for 5minutes turning and making sure they don't burn.

• In a small frypan roast sunflower seeds and black sesame seeds for 5minutes turning and making sure they don't burn.

• Remove lentils from tin. Rinse thoroughly, set aside.

• Put kale, cooked lentils, quinoa, pumpkin, onion and seeds into a large mixing bowl.

• Toss salad together.

• Pour dressing over salad and mix further.

• Place in a salad bowl and enjoy!