Miso Pumpkin Salad

INGREDIENTS

• 1/2 kent pumpkin, sliced into 6 pieces
• 6 tsp white miso paste
• 3 tsp maple
• 3 tsp olive oil
• Pinch of pepper
• 2.5 tbsp (vegan) mayo
• 1 tbsp rice vinegar
• 1/4 tsp crushed ginger
• 1/4 tsp minced garlic
• 1 tbsp tamari sauce
• 1 tbsp sesame oil
• 1.5 tsp tahini
• 6 tbsp water
• 3 tbsp white sesame seeds
• 1 tsp black or brown sesame seeds
• 1/2 cup almonds, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tbsp tamari sauce
• 1 tsp olive oil
• 1/2 tsp maple syrup
• 1 bunch broccolini
• 1 tsp olive oil
• salt/pepper
• 1 cup quinoa
• 1 3/4 cup vegetable broth
• 1 avocado, cubed
• 150g cherry tomatoes, cut in half
• 1 cup edamame
• 4 tbsp pickled ginger
• 1 cup, cucumber, chopped (optional)
• 5 cups of spinach & kale mix

DIRECTIONS

1. Preheat the oven to 200 degrees celsius and prepare a tray lined with parchment paper.
2. Cut the pumpkin into 6 equally thick sliced. Brush with miso paste, then drizzle with the maple and olive oil. Season with pepper.
3. Bake the pumpkin for 25-30 minutes or until it has softened and caramalised around the edges.
4. Whilst the pumpkin is baking, prepare the broccolini by cutting it into thirds and placing it onto a tray lined with parchment paper. Toss in olive oil and season with salt and pepper. Bake for 6-9 minutes.
5. Next place the almonds into a small bowl. Add the spices, olive oil, tamari sauce and maple. Mix until well coates.
6. Place the nuts into the oven too and bake for about 8-12 minutes.
7. Combine the quinoa and vegetable broth in a medium pot. Bring to a boil, then cover and reduce the heat, and simmer for 15 minutes. Set aside with a closed lid.
8. Next prepare the dressing by adding the ingredients except for the sesame seeds (white and brown/black) into a high speed blender. Blend until fully combined. Next add the white sesame seeds and pulse a few times. Finally stir in the black/brown sesame seeds using a spatula.
9. Into a large bowl, add the kale and spinach, cherry halves, edamame, cucumber, quinoa and cubed avocado and half of the dressing. Toss. Then
   place the salad mix onto a plate, top with the pumpkin slices, pickled ginger, nuts and more dressing.