Roasted Za’atar Pumpkin and Kale Salad

This vibrant salad is full of flavors and textures—from tender roasted pumpkin and spiced nuts to crunchy kale and tangy feta. It’s hearty enough for a meal on its own but also makes a fantastic light lunch!

For the Salad

¼ Japanese pumpkin
Extra virgin olive oil
4 tablespoons za’atar
Kosher salt
Pepper
½ Japanese cucumber
150g cherry tomatoes
1/8 red onion, thinly sliced
120g Tuscan/curly kale
48g couscous
100ml vegetable stock
Feta cheese
Juice and zest of 1 lemon
Spiced nuts (optional but delicious!)

For the Roasted Za’atar Pumpkin

¼ Japanese pumpkin, cut into 1.5cm thick slices
2 large garlic cloves, unpeeled
2 tablespoons olive oil
2 tablespoons za’atar
¼ teaspoon kosher salt
Pepper

Instructions:

Preheat and Prep: Preheat your oven to 200°C (400°F). In a mixing bowl, combine olive oil, za’atar, salt, and pepper. Toss in the pumpkin slices and garlic cloves, ensuring everything is well-coated.
Roast: Place the pumpkin and garlic on a lined baking tray. Roast for 20 minutes or until the pumpkin is tender and slightly charred at the edges. Set aside to cool.

For the Cucumber:

½ Japanese cucumber, sliced into 3mm thick rounds
¼ teaspoon kosher salt

Instructions:

Sprinkle salt over the cucumber slices and let them sit for 20 minutes to draw out excess moisture. Drain and set aside.

For the Cherry Tomatoes:

150g cherry tomatoes, halved
¼ teaspoon kosher salt

For the Kale:

120g Tuscan or curly kale, thick stems removed, chopped into bite-sized pieces
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt

Instructions: Place the kale in a large bowl. Drizzle with olive oil and add a pinch of salt. Massage the kale for a few minutes until the leaves soften. Set aside.

For the Couscous:

48g couscous
100ml vegetable stock
1/6 teaspoon kosher salt

Instructions: Toast the couscous in a dry pan until lightly browned. Add vegetable stock and salt, then bring to a boil. Once boiling, remove from heat, cover, and let it stand for 5-10 minutes until the stock is fully absorbed. Fluff with a fork and set aside.

For the Dressing:

2 roasted garlic cloves (from the pumpkin step), peeled
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons extra virgin olive oil

Instructions: Mash the roasted garlic into a paste. Add the lemon zest, juice, and olive oil, and whisk until combined. Set aside.

Putting It All Together:

In a large mixing bowl, toss the kale and couscous with the dressing until evenly coated.
Add the drained cucumber, cherry tomatoes, and thinly sliced red onion. Toss everything together.
Sprinkle crumbled feta cheese over the salad and gently mix to combine.
Arrange the roasted pumpkin slices on top of the salad.
Finish with a sprinkle of spiced nuts for a bit of extra crunch and flavour.