- Lisa Strickland
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!