An interesting, unusual but very tasty and filling salad.

ingredients

Maltā kafija Jacobs Kronung 500g

1 Dārzeņu buljona kubiks (kvinojas vārīšanai)

300 grami Svaigs ķirbis

200 grami Kalē kāposts

150 grami Fetas siers (18%)

100 grami Kazenes (vai granātābolu sēklas)

50 grami Kvinoja (man trīskrāsu)

6 grami Eļļa

Sāls, pipari, garšvielas pēc izvēles

Maltā kafija Jacobs Kronung 500g

10 grami Tahini pasta

10 grami Dižonas sinepes

10 grami Kļavu sīrups

10 grami Aveņu etiķis

Sāls

preperation

1. Place the quinoa in a medium pot, add the bouillon cube and water and cook until ready, as indicated on the packaging. Cool.

2. Preheat the oven to 200 °C. Cut the pumpkin into small cubes, drizzle them with ~3 g oil, sprinkle or roll them in spices (I used smoked paprika, chilli, dried garlic) and roast for ~15-20 minutes (or put them in the microwave for 4-5 minutes).

3. Chop the kale, drizzle with ~3 g oil, mix and fry in a pan to soften slightly. Cool.

4. Mix the cooked quinoa and pumpkin with the kale, blackberries (or pomegranate seeds) and feta cheese.

5. Mix all dressing ingredients, add dressing to salad, toss and serve.