Salad:
1 kg pumpkin, peeled, diced
1 bunch kale, washed & stems removed
250 g black beans (equiv to 1 x 400 g tin, drained & rinsed)
Handful coriander leaves
½ cup pumpkin seeds, toasted until golden.
Dressing:
½ cup tahini
Juice of 1 lime
1 clove garlic, very finely chopped
1 teaspoon sweet paprika
½ teaspoon smoked paprika
Sea salt & black pepper
Preheat the oven to 200°C. Place the pumpkin pieces on a lined baking tray. Sprinkle with a pinch of salt and a grind of pepper and place in the oven for about 20 minutes or until softened.
Bring a large pot of water to the boil. Shred the kale then plunge into the boiling water for a just a minute, until it’s bright green and wilted. Drain and refresh under cold water. Drain well, squeezing out any excess water with your hands.
To make the dressing, mix together the tahini & lime juice in a bowl until well blended. Add garlic, paprika and some salt and pepper and mix well. Add a small amount of water until you have a nice consistency to drizzle, tasting and adjusting the flavours before you finish.
Gently combine the kale with the pumpkin, beans, coriander and pumpkin seeds. Place into serving dish(es) then drizzle over the dressing before serving.
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