Baked pumpkin, quinoa and kale

SERVES 4

500g pumpkin, cut into

thin wedges

2tbsp ghee, melted

1 onion, chopped

2 garlic cloves, crushed

1tsp freshly grated ginger

1tsp freshly grated turmeric 1tsp ground coriander

200g quinoa, rinsed and drained 500ml filtered water

3-4 kale leaves, stems

removed, chopped 40g pumpkin seeds, toasted in a dry frying pan, plus extra to serve

Celtic sea salt, to taste Handful of coriander leaves,

to serve (optional)

Freshly squeezed lime juice,

to serve

1 Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

2 Spread out the pumpkin on the prepared baking tray, pour over half the ghee and toss to coat. Bake for 30 minutes, turning occasionally. Remove from the oven and set aside.

3 Heat the remaining ghee in a medium saucepan over medium heat and cook the onion for 2-3 minutes or until translucent. Stir through the garlic, ginger, turmeric and ground coriander, then cook for 1 minute.

4

Add the quinoa and water, bring to a gentle boil, then reduce the heat to low and simmer, covered, for 12-15 minutes or until all the liquid has been absorbed and the quinoa is cooked. Add the kale, pumpkin and pumpkin seeds, and stir to combine.

5 Season with salt and serve topped with coriander leaves, if using, extra pumpkin seeds and a drizzle of lime juice.