PUMPKIN WITH KALE AND CASHEW MOLE

Feed your flagging brain with this vibrant winter salad from Thomasina Miers, co-founder of Wahaca

CALS 606 | CARBS 34G | PROTEIN 11G | FAT

45G | SERVES 4

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INGREDIENTS

1 small garlic clove •3 tbsp olive oil • 1 medium pumpkin or butternut squash • 2 tbsp hazelnuts, toasted • 2 tbsp pomegranate seeds • pecorino (optional) For the mole: 140g cashews, soaked overnight • 50g small kale leaves • 1 garlic clove • large handful each of coriander and parsley • small bunch of tarragon • 4 tbsp lime juice • 4 tbsp olive oil • 3 spring onions, roughly chopped • 1 tbsp cider vinegar

METHOD

1 | Pumpkin is rich in slow-burning carbs; adding fats will ensure its energy release is sustained even longer and aid nutrient absorption. Smash a clove of garlic and mix it with 3 tbsp of oil.

Slice the pumpkin (or squash) into 12 wedges, toss in the garlic oil and roast at 200°C for 30-35 mins until soft.

2 | While it cooks, make the mole. Blend the cashews, then add the rest of the ingredients with 300ml water, saving a few herbs to garnish. You want the consistency of double cream, so add extra water if it’s too thick.

3 | Warm the mole in a pan, pour it on to plates and serve with the pumpkin on top, scattered with the hazelnuts. Top with pomegranate seeds and pecorino shavings. Eat it when you’re in need of some get-up-and-go.