Pumpkin, kale and chickpea salad

This colourful dish is packed with veg and the tempeh croutons are an easy way to get ferments into your diet. Serves: 2

• Ready in 50 mins

For the tempeh croutons:

200g tempeh, chopped into cubes 1tsp smoked paprika

1tbsp olive oil

For the roasted veg:

1 small squash or pumpkin (any variety), seeds removed, roughly chopped

4 beetroots, washed, cut into wedges

1tbsp olive oil

For the dressing:

2tbsp tahini

1 small garlic clove, grated or crushed

1tbsp olive oil

4tbsp water

For the salad base:

80g kale, washed and shredded 1 squeeze lemon juice

1 tin chickpeas, drained and rinsed 1 apple, sliced into wedges 1 Preheat the oven to 220C/ Gas 7. Put the tempeh and smoked paprika into a bowl, drizzle with olive oil, season and stir to coat. Set aside.

2 Put the chopped squash or pumpkin and beetroot into a medium-sized baking dish, coat in the olive oil, then season with salt and pepper. Cook for 25-30 mins. Add the tempeh for the final 15 mins, and remove from the oven once the vegetables are soft.

3 In a small bowl, combine the tahini, half the garlic and olive oil, and slowly stir in the water until combined. Season with salt and pepper, taste test and add more garlic if required.

4 Add the kale to a mixing bowl, add a squeeze of lemon, and massage for a minute until the leaves have softened. Add in the chickpeas and dressing. Mix to coat in the dressing. 5 To serve, divide the kale base between bowls, and top with the roasted vegetables, tempeh croutons and apple.

Per serving: 330 cals, 20g fat, 5g sat fat, 15g carbs

TIP Store in an airtight container in the

fridge for up to 2 days.