INGREDIENTS

• 1kg butternut pumpkin, cut into small chunks
• 1 red onion, cut into wedges
• 1 teaspoon Just Foods Organic Crushed Garlic
• 1/2 fennel bulb, sliced
• 3 tablespoons olive oil
• 3 springs thyme
• Sea salt
• Black pepper
• 100g kale
• 1/2 cup pinenuts, toasted

DRESSING

• 2 tablespoons tahini paste
• 1 tablespoon lemon juice
• 2 tablespoons orange juice
• 2 teaspoons honey

METHOD

1. Preheat oven to 200 C (180 C fan forced). Toss pumpkin, onion, fennel, olive oil, garlic, thyme, salt and pepper and roast for 50 minutes or until golden brown and soft.
2. To make dressing combine all dressing ingredients in small jug and shake well.
3. Layer the kale on top of the hot pumpkin mix and cover with foil for 10 minutes to wilt. Drizzle dressing and crown with pinenuts.

TOTAL COOK TIME: 1 Hour
SERVES 4-6