Creamy Tahini, Kale & Pumpkin Salad

Serves 4 | Prep time: 20 mins | Cooking time: 40 mins

INGREDIENTS

Salad

• 1kg/35oz pumpkin peeled, cut into 3cm pieces
• 1 cup quinoa dry
• 2 cups vegetable broth
• 1 bunch kale stems removed, leaves roughly chopped
• 1/3 cup pine nuts toasted
• 1/2 red onion thinly sliced
• 450g/16oz extra firm tofu pressed & crumbled
• olive oil
• salt & pepper

Dressing

• 1/3 cup tahini hulled
• 1 lemon juiced
• 4 Tbsp water
• 1 tsp garlic powder
• 1 tsp sumac
• 1/2 tsp ground cumin
• 1/2 tsp salt

METHOD

1. Preheat oven to 390°F / 200°C. Line a large baking tray with baking paper. Place pumpkin pieces onto tray, add a generous lug of olive oil and a pinch of salt then massage with your hands so all sides are coated evenly. Roast for 40 minutes in a single layer until pumpkin is golden and softened.
2. Add quinoa and vegetable broth to a small saucepan and bring to a boil. Reduce heat to low and cover. Simmer on low heat for approx. 15 minutes (maybe a few extra minutes depending on stove top and pot), or until broth has been absorbed. Remove from heat, fluff quinoa with a fork and set aside.
3. Heat a lug of olive oil in a large frypan. Add roughly 3/4 of the kale leaves and stir until wilted (roughly 3-5 minutes). Add the remainder of the kale leaves to a lined baking tray, coat in olive oil and a pinch of salt, then bake for about 10-15 minutes until slightly browned and crispy.
4. In a separate small bowl, whisk together all dressing ingredients until well combined. Adjust the consistency by adding more water if needed.
5. Divide the dressing amongst the jars and then add the rest of the ingredients in the following order: crumbled tofu, pumpkin, wilted kale, quinoa, red onion, pine nuts and crispy kale.
6. Seal the jars and store in the fridge for up to 3 days. The salad should stay nice and fresh if layered correctly. When you’re ready to eat, simply tip the jar upside down into a bowl and mix to combine.