A salad of roasted butternut half-moons, crispy kale, crunchy chickpeas, and onion wedges. Topped with feta, pumpkin seeds, chilli flakes, and a creamy coriander dressing. Each element is delicious on its own, so how could this salad be anything less than glorious?
Butternut Moons & Crispy Kale
Butternut Moons & Crispy Kale
with Danish-style feta & roasted chickpeas
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Chickpeas
- Danish-style Feta
- Dried Chilli Flakes
- Fresh Coriander
- Kale
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Onion
- Onions
- Pumpkin Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the yoghurt, the Tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 15ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the yoghurt, the Tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 30ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the yoghurt, the Tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 45ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
MASSAGE TIME
Place the drained Chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside.
GORGEOUS GREEN DRESSING
To a blender, add the yoghurt, the Tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 60ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl.
TOASTED
When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed Chickpeas, and return to the oven. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISP & TOSS
When the roast has 8-10 minutes to go, pop the tray of Kale into the hot oven and roast for the remaining time until crispy. Toss the roasted Butternut, the crispy chickpeas, the roasted kale, and the onion wedges together.
SALAD TIME!
Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
Frequently Asked Questions
What is the preparation time for Butternut Moons & Crispy Kale?
The preparation time for Butternut Moons & Crispy Kale with Danish-style feta & roasted chickpeas is between 15 and 30 minutes.
What is the total time required to make Butternut Moons & Crispy Kale with Danish-style feta & roasted chickpeas?
The total time required to make Butternut Moons & Crispy Kale with Danish-style feta & roasted chickpeas is between 40 and 60 minutes.
How many servings does Butternut Moons & Crispy Kale provide?
4 servings
What are the main ingredients in Butternut Moons & Crispy Kale?
Butternut, Chickpeas, Danish-style Feta, Dried Chilli Flakes, Fresh Coriander, Kale, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions, Pumpkin Seeds, Tahini
What is the nutritional information of Butternut Moons & Crispy Kale?
Calories: 931, Carbs: 105 grams, Fat: grams, Protein: 39 grams, Sugar: 22.2 grams, Salt: 1124 grams
How do I prepare Butternut Moons & Crispy Kale?
ROAST MOMENT: Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, ½ the chilli flakes (to taste), and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes. TOASTED: When the roast has 15 minutes to go, give the tray a shift, scatter over the dressed chickpeas, and return to the oven. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISP & TOSS: When the roast has 8-10 minutes to go, pop the tray of kale into the hot oven and roast for the remaining time until crispy. Toss the roasted butternut, the crispy chickpeas, the roasted kale, and the onion wedges together. GORGEOUS GREEN DRESSING: To a blender, add the yoghurt, the tahini, ½ the chopped coriander, a squeeze of lemon juice, the lemon zest (to taste), 30ml of water, and seasoning. Pulse until a smooth, drizzling consistency. Add an extra splash of water if necessary. Alternatively, mix together in a bowl. MASSAGE TIME: Place the drained chickpeas in a bowl. Coat in oil and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Set the dressed chickpeas and the kale aside. SALAD TIME!: Make a bed of the roasted salad. Sprinkle over the toasted pumpkin seeds, the remaining coriander, and the remaining chilli flakes (to taste). Crumble over the drained feta and drizzle over the creamy green dressing. Healthy and delicious, Chef!
What should be prepared from my kitchen to make Butternut Moons & Crispy Kale?
Butternut, Chickpeas, Danish-style Feta, Dried Chilli Flakes, Fresh Coriander, Kale, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions, Pumpkin Seeds, Tahini
How many calories does Butternut Moons & Crispy Kale have?
931 calories
How much fat content does Butternut Moons & Crispy Kale have?
grams
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