Ingredients
Pumpkin (approx 4 C chunky chopped)
Flat mushrooms (x 8 - 10)
Cherry tomatoes (small punnet) or sun dried tomatoes (approx 50gm)
Bortolli or Pinto beans (x 1 tin, rinsed and drained)
Kale (x 1 bunch, ripped and rinsed)
Sesame oil (x 4 tsp)
Soy sauce (x 2 Tbsp)
Garlic (x 2 cloves - crushed)
Red chilli (x 1, chopped) or chilli flakes
Mirin (x 1 Tbsp) or sugar x 1/2 tsp if you don’t have mirin
Sesame seeds (x a small handful) toasted
Method
Roughly chop up the pumpkin, throw on a baking tray. Pour over 2 tsp of the sesame oil and 1Tbsp of the soy sauce. Crush the garlic and stir all around. Stick it in the oven for about 15 minutes at 200C.
While it’s roasting, clean or peel the mushrooms and drain then rinse the beans. After the pumpkin has been roasting for 15 minutes throw in the mushrooms and beans and mix to coat in the oil. Roast for about another 5 minutes.
In the mean time, trim the kale from the stems, rip it up roughly and chuck it in the microwave until wilted.
Then make the dressing by mixing 2 tsp sesame oil, 1 Tbsp soy sauce the mirin and the (chopped) chilli.
Once completed, put the kale on the bottom of your serving dish. Pour over the dressing and mix.
Take the roast veges out of the oven and mix in with the kale.
Chuck in the tomatoes and then get the sesame seeds and dry fry or chuck in a microwave for approx 90 seconds. Once done, sprinkle over the salad and serve. OMG, yum!
Alternatives
Want it meaty? Dice up some grilled chicken and throw it in as you mix all the veges together
Want it gluten free? Get some gluten free soy sauce and mirin
Want it dairy free? It is!.
H/T
This recipe is adapted from one by the Healthy Food Guide