What are the main ingredients in Butternut Moons & Crispy Kale?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Butternut Moons & Crispy Kale

Name: Butternut Moons & Crispy Kale
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender

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

with Danish-style feta & roasted chickpeas

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Butternut - 250g
Onion - 1
NOMU Roast Rub - 10ml
Dried Chilli Flakes - 5ml
Chickpeas - 120g
Kale - 50g
Low Fat Plain Yoghurt - 50ml
Tahini - 25ml
Fresh Coriander - 3g
Lemon - 1
Pumpkin Seeds - 10g
Danish-style Feta - 50g

Download the Recipe

Serves 2

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!

Butternut - 500g
Onion - 1
NOMU Roast Rub - 20ml
Dried Chilli Flakes - 10ml
Chickpeas - 240g
Kale - 100g
Low Fat Plain Yoghurt - 100ml
Tahini - 50ml
Fresh Coriander - 5g
Lemon - 1
Pumpkin Seeds - 20g
Danish-style Feta - 100g

Download the Recipe

Serves 3

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!

Butternut - 750g
Onions - 2
NOMU Roast Rub - 30ml
Dried Chilli Flakes - 15ml
Chickpeas - 360g
Kale - 150g
Low Fat Plain Yoghurt - 150ml
Tahini - 75ml
Fresh Coriander - 8g
Lemons - 2
Pumpkin Seeds - 30g
Danish-style Feta - 150g

Download the Recipe

Serves 4

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!