pumpkin protein salad
- 100g fresh kale
- 500g pumpkin/squash
- 250g broccoli
- ½ cup pomegranate seeds
- 2 mandarins
- 1 lemon
- Basil leaves
- 2 tablespoons pumpkin seed oil
- 2 tablespoons mandarin juice
- 2 teaspoons agave syrup or maple syrup
- 1 teaspoon fresh lemon juice
- ¼ teaspoon Himalaya salt
- ¼ teaspoon ground black pepper
- Pumpkin seeds
- Himalaya salt
- 1 tablespoon PURYA! Pumpkin Seed Protein
Set the oven to 180°C. Wash the pumpkin, remove the seeds and cut into 1cm wedges. Transfer the wedges to a large baking sheet lined with greaseproof paper. Bake the pumpkin for approximately 20 minutes. Turn the wedges over after 10 minutes. Let the pumpkin cool, then remove the rind and dice the flesh.
Wash the kale and broccoli. Chop the broccoli and steam for 5 minutes. Remove the tough stems from the kale and tear the leaves into small pieces. Steam the kale for 2 minutes. Then plunge the kale into a bowl of ice water. This will retain the green colour and keep it crunchy. Remove the kale after 2 minutes. Dry and add to a large bowl.
Chop the hazelnuts and mix them with the pumpkin seeds and then toast them in a frying pan. Peel the mandarins and cut into small pieces. Chop the basil. Mix the dressing ingredients together. Transfer all the ingredients into the salad bowl and add the dressing. Mix well. Sprinkle with pepper and the PURYA! Pumpkin Seed Protein.