• 1/2 a butternut pumpkin – roughly chopped. You don’t need to remove the skin as it will soften once cooked.
• 1 can of BPA-free chickpeas – strained and rinsed
• 2 tomatoes roughly chopped
• 1/4 of a bunch of kale – stems removed and roughly chopped
• 2 tablespoons of pumpkin seeds – toasted (optional)
• 1 handful of mint roughly chopped
• Approx. 1/4 cup of feta cheese – crumbled

Baked chopped pumpkin in a medium oven for 40-50 mins.

Add cooled pumpkin, chickpeas and tomatoes to a serving bowl.

When ready to serve add kale,  pumpkin seeds, mint and feta

Top with a splash of olive oil and apple cider vinegar.

This salad can be served warm or cold. For a change I will add some kale chips instead of raw kale for an added crunch.