Superfood in a vegan healthy dinner with yummy dressing.

Ingredients:

1/2 KENT Pumpkin (I used Macro organic)
2 large Kale leaves
2 medium sized oranges

Dressing
1/3 cup ( approx. I fresh orange) fresh orange juice
1 tablespoon seeded mustard ( I used Masterfoods)
1 teaspoon Macadamia nut oil ( you can use olive oil)
20 Cashew nuts

Decoration
10 Cashew nuts

TOOLS:

Nutribullet or Blender

METHOD:

1. Heat oven to 180 degrees Celsius.
2. Cut Pumpkin in half then half again so you have four slices.
3. Spray baking pan lightly with olive oil.
4. Place pumpkin on baking tray, lightly spray tops with olive oil spray.
5. Cook for 40-45 minutes, pumpkin is cooked when a fork test easily goes through the pumpkin.
6. Remove steams from Kale, wash and then chop into fine strips.
7. Put to one side.
8. Peel oranges with a knife so there is no white pith, then finely chop into segments and put in a bowl to one side
9. Chop up decoration cashews and place to one side.
10. Put dressing ingredients; orange juice,mustard,oil,cashews and ginger into the NutriBullet.
11. Blend really well to ensure nuts and ginger are liquified into a dressing.
12. Once Pumpkin is cooked, bring it out of the oven and plate onto four individual plates.
13. Bring water to the boil in your steaming pot.
14. Once water is boiling place kale in the steamer for two minutes ( this part is really fast, don’t over cook the kale).
15. Throw kale into a bowl.
16. Add dressing, don’t over dress at this stage so do this slowly (you are better to have a little dressing left over and serve this in a jug on the table.
17. Add oranges, mix well.
18. Divide over four portions of pumpkin.
19. Sprinkle with chopped up cashews.

This is a lovely dish on its own, however you could also add a crunchy green salad. Sometimes if I want an extra protein hit I will also add extra nuts such as brazil and hazelnut.

Recipe by Catherine Carr 

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