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 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

ó tsp garlic powder

Method

1. Roasted all the veggie in cumin, salt and pepper at 200 degrees celcius until crispy on the outside and soft in the middle.
2. Let roast veggies cool. The ruffly chop kale and mix all together.
3. Whisk the tahini, mustard, tamari, apple cider vinegar and garlic powder to make the sauce.
4. In a bowl, pour the sauce over the kale leaves and lightly massage with hands to coat and soften the leaves.
5. Serve on a plate adding walnuts, avocado and pomegranate seeds.

Delicious recipe by @goodnessavenue