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.
Kale, spelt, pumpkin, almonds, spelt, Parmesan, extra virgin olive oil, Dijon mustard, lemon juice, honey, salt.
CONTAINS:
Tree Nuts, Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER SMALL SALAD | |
| ENERGY | 1012.6kj | 4946.6kj |
| PROTEIN | 7.2g | 35g |
| FAT TOTAL | 19g | 92.8g |
| - SATURATED | 4g | 19.3g |
| CARBS | 10.2g | 49.9g |
| - SUGARS | 4.5g | 22g |
| SODIUM | 418.6mg | 2044.8mg |
Small:
Serves two adults on its own - more as an accompaniment
Large:
Serves four adults on its own - more as an accompaniment
Serve on its own for lunch or dinner, or as an accompaniment to the fennel and herb crusted ocean trout.
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.
