Ras-el hanout roasted pumpkin, chickpea and kale salad

It’s hardest to stay consistent and eat healthy when you’re crammed for time and busy, but I find that it’s the actual act of nourishing yourself and taking little blocks to pause that bring the best results to your creative output and efficiency

I’ve had lots of warm and healing soups at the start of this season so lunch today was a welcome change. I balanced out the meal with a mix of properties... pumpkin roasted in ras el hanout, and tossed in ghee with mushrooms, zucchini, chickpeas and greens. I topped this with crumbled feta and it was delish!

Ras el hanout is an amazing Moroccan spice mix of cumin, clove, coriander seed, cinnamon, cardamom, nutmeg, dry ginger, peppercorns, turmeric... and a heap more! Squeeze a bit of lemon in when serving for a little extra tang.

Ingredients….

• 1 cup kent pumpkin, peeled and chopped

• ½ cup mushrooms

• 1 cup zucchini sliced lengthwise

• 1 cup thinly shredded kale

• 1 cup chickpeas, soaked overnight, boiled and drained

• ½ block feta, crumbled 

• 1 tbsp ghee

• 1 heaped tsp ras-el hanout

• 1 tsp chilli flakes

• 1 tsp turmeric 

• ½ tsp pepper

• Salt to taste

Method: 

Turn the oven on to medium high heat (200*). Place pumpkin in an oiled baking tray and sprinkle ras el hanout and salt to taste. Mix to combine and place in oven. Roast until lightly caramelised around edges.

Separately, heat ghee in a pan or wok and add in mushrooms. Cook until golden and fragrant. Add the zucchini and greens into this mix and add in the spices. Toss together until greens are softened, then add chickpeas at end. Stir through and turn off heat. Leave to cool.

Once pumpkin is cooked, add to the greens and combine. Top with crumbled feta and a squeeze of lemon. Serve hot.

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