Instructions
Follow the steps and taste along the way.
Prepare the pumpkin
Preheat the oven to 220 °C. Cut the pumpkin into approximately 2 cm cubes and toss with 10 ml olive oil and 0.5 g salt. Spread it in a single layer on a baking sheet and roast for 25 to 30 minutes, until tender and browned at the edges.
Cook the quinoa
Rinse the quinoa in a fine-mesh sieve under cold water for about 30 seconds. Put it in a saucepan with 320 ml water and 1 g salt. Bring to a boil, cover and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
Toast the seeds
Put the pumpkin seeds in a dry frying pan and toast over medium heat for 2 to 3 minutes. Shake the pan regularly; when the seeds become fragrant and start to pop gently, transfer them to a plate so they do not continue browning.
Mix the dressing and prepare the kale
In a small bowl, whisk together 15 ml olive oil, the apple cider vinegar, maple syrup, Dijon mustard, 0.5 g salt and black pepper. Cut the kale into thin strips, add about one-third of the dressing and gently massage it with your hands for 30 seconds to soften it slightly.
Finish and serve
Add the cooked quinoa and still-warm pumpkin to the kale. Pour over the remaining dressing and toss gently. Divide between two plates, crumble the feta on top and sprinkle with the toasted pumpkin seeds. Serve warm, but not piping hot, so the kale stays fresh and firm.
