Roasted Pumpkin and Falafel Salad

GF, DF, V + RSF - serves 2

Ingredients:

• 8 GF falafels

• 1/4 kent pumpkin sliced into 2cm wedges

• 1/2 tsp ground cinnamon

• Olive oil

• Salt and pepper

• 1 medium bunch of kale, stems removed

• 1 tomato diced

• 1/2 cucumber diced or 1 lebanese cucumber

• 1/4 red onion sliced

• Sweet tahini dressing or hummus to serve (can use store bought hummus as well)

• !/4 cup pumpkin seeds

• 1 tbsp lemon juice

Method:

1. Preheat your oven to 200 degrees C and line a large baking tray.

2. Place your pumpkin wedges on the tray and drizzle with a little olive oil and massage in.

3. Sprinkle over the cinnamon and place in the oven. Bake for 30-40 minutes.

4. While this cook make your dressing if using on of the above.

5. Prep your salad and add everything to a large salad bowl except the kale.

6. With 10 minutes to go add your kale to a low-medium heated frypan with a splash of olive oil, a pinch of salt and 1 tbsp lemon juice. Saute for 2 minutes, remove and add the the rest of the salad.

7. Return the pan to heat with a little more olive oil and add your falafels. Cooking to packet instructions. Once done turn off the heat and add to the bowl.

8. Now your pumpkin should be done. Remove and carefully add to a place.

9. Top with that delicious salad and a drizzle of the dressing or hummus.