AUTUMN SALAD

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'The leaves start to fall'

(Serves 4)

  • 1 butter pumpkin
  • 4-5 green kale leaves
  • 4-5 fresh figs
  • 1 cup raw pecan nuts
  • 3 tbsp olive or sesame oil
  • Sea salt & black pepper

Dressing:

  • 2 tbsp tahini
  • 4 tbsp olive or sesame oil
  • 3 tbsp water
  • ½ lime juice
  • 2-3 handfuls of fresh coriander leaves

 

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Salad: Preheat the oven to 250°C. Slice the pumpkin and place the pieces directly on an oven tray (without any oil), bake for 30-40 minutes in 200 °C. Rinse and chop the kale leaves, put it in a bowl or big dish and add the oil and salt. Massage the kale with your hands until it starts to soften. In a saucepan, roast the pecan nuts (do it in low heat to avoid burning them). Cut the figs in halves and place on the bowl. Let the pumpkin cool and combine with the rest of the ingredients. 

Dressing: Combine the tahini, oil, water, lime juice and coriander leaves by using a food processor until you get a creamy consistence.

Spread some black pepper on the top and serve the dressing on the side.