Pumpkin & Kale Salad

This recipe creates a great contrast between the sweet pumpkin and bitter kale and is full of yummy veggies.  Feel free to switch out the millet for another grain such as rice or quinoa and use whatever salad vegetables you have in the fridge. This salad is designed to make around 4 servings. Thanks to Raquel from @auckwardveggie for this recipe. 

1/3 cup of millet

½ pumpkin, diced 

1 TBsp of olive oil 

1 tsp of cinnamon 

1 tsp of paprika 

Salt & Pepper

6 leaves of kale

1/3 cucumber  

2 tomatoes 

1 cup of bean sprouts 

A few leaves of fresh mint 

2 TBsps of hummus 

1 TBsp of balsamic vinegar

A few olives

1. Preheat oven to 180 degrees Celsius 
2. On an oven tray place pumpkin, drizzle over olive oil and sprinkle with cinnamon, paprika, salt & pepper.  Roast  in oven for 20-25 minutes 
3. Place millet in a pot with water,  bring to a boil and then bring down to a simmer, cover and cook for 15 – 20 minutes 
4. Prepare salad vegetables, chop kale, cube cucumber & tomatoes and tear mint leaves 
5. Once the pumpkin and millet are cooked,  combine with kale, cucumber, tomatoes, bean sprouts and mint mix well 
6. Serve with balsamic vinegar, olives and hummus and enjoy!!