Kale and Roast Pumpkin Salad
Steamed kale can be used in many different dishes, in a similar way to silverbeet or other leafy greens. It’s wonderful earthy flavour and strong texture combine well with the sweet pumpkin in this salad.
Half a small pumpkin (500g)
Several large leaves of kale or other dark leafy green (250g)
2 Tbs olive oil
½ tsp sea salt
2 Tbs shoyu
Chopped Brazil nuts
1) Peel the pumpkin and remove the seeds. Chop into bite-sized chunks. Place in a roasting dish with the olive oil and salt. Mix well. Bake in a moderate oven for about twenty minutes, until just cooked through.
2) Wash and drain the kale. Strip the leaves from the hard stem. Chop in to largish pieces. Place kale in a saucepan with about ½ cm water in the bottom. Put a lid on the saucepan. Steam over a high heat until softened. Remove from heat and drain excess water.
3) Mix roast pumpkin and steamed kale. Season to taste with shoyu. Serve warm or cold, garnished with chopped Brazil nuts.
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