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!


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