Yield: 4

Ingredients

• 600g pumpkin
• 1/2 cup walnut halves or quarters
• 2 tablespoons maple syrup
• 3 large handfuls finely chopped kale
• 100g feta, finely crumbled
• extra virgin olive oil

Method

Preheat the oven to 190 C. Chop the pumpkin into rough chunks approximately 2-3 cm in diameter. Toss the pumpkin with a little olive oil, season with salt and pepper and roast for 25 minutes until almost tender. Add the walnuts to the pan and return to the oven for 5 minutes, then drizzle over the the maple syrup and then cook a further 5 minutes until the pumpkin starts to caramelise. Remove the pan from the oven and add the kale to the pan, toss to combine and then set aside for a few minutes, allowing the kale to wilt a little. Transfer the pumpkin and kale to a salad bowl and sprinkle with walnuts and feta. Drizzle with a little extra virgin olive oil and serve warm or at room temperature.