Time: 45 minutes | Serves: 4-6
Gluten Free / Dairy Free / Vegetarian / Sugar Free
Ingredients
Salad:
1 bunch kale leaves
1/2 a small pumpkin
1 tbsp cumin roasted pumpkin
4 carrots
1 red capsicum
Handful walnuts, chopped
2 tbsp pomegranate seeds
1 sliced avocado
Fresh lemon juice
Tahini Sauce:
2 tbsp Mayver’s Hulled Tahini (Link: https://mayvers.com.au/product/mayvers-hulled-tahini/)
1 tbsp dijon mustard
1 tbsp tamari soy sauce
1 tbsp apple cider vinegar
6 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.
- Roughly chop kale and in a bowl, pour the sauce over the kale leaves and lightly massage with hands to coat and soften the leaves.
- Serve kale and roast vegetables on a plate and top with walnuts, avocado and pomegranate seeds.
This recipe was provided by @goodnessavenue (Link: https://www.instagram.com/goodnessavenue/)