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!
Leave a Comment