Purple kale, roast pumpkin and dukkah almond salad

Indulge in the flavors of purple kale, roasted pumpkin, and crunchy dukkah almonds in this vibrant and nutritious salad. Perfect for a satisfying meal.

Ingredients:

• 3 handfuls Purple Kale
• 1 Pumpkin
• 200g packets Whole Blanched Almonds
• 2 Wholemeal Pitta Breads
• 2 teaspoons Dukkah
• Dash Olive Oil

Instructions:

1. Preheat the oven to 180 degrees Celsius. Once the oven is hot, drizzle a generous amount of olive oil onto a baking tray and place it in the oven for about 5 minutes to heat up. Use a large, sharp knife to peel and remove the seeds from the pumpkin. Cut the orange flesh into bite-sized chunks that are roughly uniform in size. Place the pumpkin in the preheated oil, season with a pinch of salt and pepper, and gently toss, being cautious of any splattering. Roast for around 35 minutes, checking periodically. Avoid shaking or turning the pumpkin until it starts to become crispy and caramelized on the hot tray.While the pumpkin is roasting, rinse and roughly chop the kale, ensuring that you remove and discard the tough central stalk. I opted for the visually appealing purple kale, but green kale will work just as well. Heat a dry, sturdy pan on the stovetop and lightly toast the almonds until they turn a light brown. Transfer the almonds from the pan and add a bit of olive oil. Tear the pita bread into irregular flat pieces, then fry them in the oil until they become crispy. Add the dukkah seasoning and almonds back into the pan, mix well and remove from the heat.Once the pumpkin is tender with browned edges, bring a pot of salted water to a boil. Blanch the kale for up to 2 minutes until it slightly wilts. Drain the kale and combine it with the roasted pumpkin, spiced nuts, and croutons. Serve warm with a drizzle of extra virgin olive oil.

Summary:

• Calories: 1457 kcal
• Fat: 108 g
• Protein: 53 g
• Carbs: 95 g
• Potassium: 1759 mg
• Magnesium: 620 mg