Roast Pumpkin & Kale Salad with Lemon and Tahini Dressing

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Contributed by: Claudia Aiello

Serves: 1-2

This fresh and easy salad makes a tasty meal on its own or a nice side dish to any main. 

More Information >>

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$0.00

This fresh and easy salad makes a tasty meal on its own or a nice side dish to any main. 

More Information >>

PRODUCT INFORMATION

Ingredients

2 handfuls of washed kale
70-100g pumpkin
Pinch of salt
1 tbsp organic extra virgin olive oil
100g chicken breast, sliced thinly
1/2 tsp curry powder
1 tbsp organic sunflower seeds
5 cherry tomatoes, halved

Lemon & Tahini Dressing

1 tbsp organic unhulled tahini
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/2 tsp cumin
1/2 tsp dried parsley
1tsp organic maple syrup
2tbsp water

method

  1. Preheat oven to 180°. Line a tray with baking paper.
  2. Cut the pumpkin into small cubes then arrange on the tray into a single layer. Drizzle over olive oil and salt, then toss until coated.
  3. Roast in the oven for 15-20 mins, or until tender. 
  4. While pumpkin is roasting, place the kale into a blender and pulse on medium speed for 10-15 secs (this helps to massage the kale and also cuts it). Transfer to a bowl.
  5. Coat the chicken with curry powder, and a pinch of salt and pepper. Cook in a frying pan over a low to medium heat for 5-10mins or until cooked through. 
  6. Add the cooked chicken and pumpkin to the kale, along with the cherry tomatoes and sunflower seeds. Toss to combine.
  7. To make the dressing, whisk all dressing ingredients in a small bowl until smooth and even.
  8. Drizzle the tahini and lemon dressing over the salad and enjoy!
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

Have no questions.

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