Kumara Kale Salad
- 1 kumara peeled, cut into bite-sized pieces
- 1 tbsp cayenne pepper
- 3 tbsp pumpkin seed oil
- 1 bunch kale leaves ribs removed, leaves torn
- 1 avocado diced
- 100g mixed cherry tomatoes halved
- 2 tbsp pumpkin seeds
Preheat the oven to 200C and line a baking tray. Place the kumara, pumpkin seed oil, salt and cayenne pepper in a mixing bowl and toss to coat. Turn out onto baking tray and spread into an even layer. Transfer to the oven to roast for 20 minutes, until soft and slightly caramelised.
Place kale, cherry tomatoes and pumpkin seeds in a serving dish.
Drizzle with pumpkin seed oil before serving.