Salad of kale, spelt, roast pumpkin and Parmesan
We toss the pumpkin with olive oil and salt and roast till sweet and caramelised. We then toast the slivered almonds until golden brown. The kale is massaged until soft but still crisp and then combined with the roasted pumpkin, toasted almonds, cooked spelt and Parmesan - ready to be tossed through with the sweet, lemon and mustardy dressing.
|PER 100G (RAW)||PER SMALL SALAD|
This salad is not suitable for freezing.
Remove the dressing container, tip the salad out into a bowl and empty dressing and nuts into salad, tossing together gently.