Spring has sprung and what better way to celebrate than with a feast of incredible seasonal produce! This Kale and roasted pumpkin salad would work well as a side or can be enjoyed on it’s own!
Ingredients (serves 6 | makes 6 side salads)
- 1 bunch kale leaves
- 1/2 small pumpkin
- 1 tbsp cumin
- 4 carrots
- 1 red capsicum
- Handful walnuts, chopped
- 2 TBSP pomegranate seeds
- 1 avocado, sliced
- Fresh lemon juice
- TAHINI SAUCE
- 2 TBSP Mayver’s Hulled Tahini
- 1 TBSP dijon mustard
- 1 TBSP tamari soy sauce
- 1 TBSP apple cider vinegar
- 1/2 tsp garlic powder
Method
- Toss all the vegetables (apart from the Kale) in cumin, salt and pepper at roast at 200 degrees Celsius until crispy on the outside and soft in the middle.
- Let roast vegetables cool.
- Whisk the tahini, mustard, tamari, apple cider vinegar and garlic powder to make the sauce.
- In a bowl, pour the sauce over the kale leaves and lightly massage with hands to coat and soften the leaves.
- Serve on a plate adding walnuts, avocado and pomegranate seeds.
This recipe was provided by @goodnessavenue on behalf of Mayver's.
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mom93821 replied
- 28 Sep 2020 , 4:55 am
Reply1:50 pm
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