Tasmanian Hemp & Pumpkin Salad
When we were in Tasmania, we visited a hemp farm right before harvest. We were lucky enough to have dinner in the field, surrounded by great people, while learning so much about this amazing plant. Our friends made this beautiful salad for us while we were there and we’ve been making it ever since. Serves 3–4
400g pumpkin, skin on, deseeded and cut into 2cm cubes
2 tsp olive oil pinch of sea salt pinch of ground cinnamon 120g roughly shredded
kale leaves
50g diced broccoli
2 tbsp freshly squeezed
lemon juice
150g tempeh, cut into
2cm x 0.5cm pieces
2 tbsp coconut aminos 2 tbsp hemp seeds 35g walnuts,
roughly chopped 1 tomato, diced 1 avocado, diced handful of pea
shoots, trimmed freshly ground
black pepper
Preheat the oven to 180°C fan-forced.
Place the pumpkin in a baking dish and toss through half the oil, along with the sea salt and cinnamon. Transfer to the oven and bake for 30 minutes or until golden and cooked through. Allow the pumpkin to cool for 5–10 minutes, then gently squash with the back of a fork.
Meanwhile, place the kale, broccoli and lemon juice in a salad bowl and toss to combine. Set aside.
Heat the remaining oil in a frying pan over medium heat and fry the tempeh for 3 minutes, tossing regularly, until golden and crispy. Transfer to a bowl, pour over the coconut aminos and toss to coat. Set aside.
Add the hemp seeds, walnuts, tomato and avocado to the kale and broccoli and toss everything together. Add the pumpkin and tempeh to the salad and mix well to combine. Transfer to a serving bowl, scatter over the pea shoots, season with pepper and serve.