Creamy kale & mushroom salad

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat the oven to 200°C fan. Toss the pumpkin and sunflower seeds on to a baking tray with a tablespoon of olive oil, some salt and the cumin. Roast for about 5 minutes, until crunchy.

Step 2

Place the mushrooms in a large frying pan over a medium heat with a drizzle of olive oil and a generous sprinkling of salt. Let them sauté while you make the salad, stirring them every now and again until they turn golden brown.

Step 3

3. Place the kale in a large mixing bowl, then remove any thick stems and tear the leaves into pieces.

Step 4

Add 1 tablespoon of olive oil, the apple cider vinegar and a sprinkling of salt and rub them into the leaves using your hands. Massage the kale for a minute or so, being really firm, so that it softens.

Step 5

Next, make the dressing. Simply place all the ingredients in a high-speed blender (we use a NutriBullet) and blend until smooth and creamy.

Step 6

Toast the sourdough then rub it with a raw garlic clove and cut it into bite-sized chunks.

Step 7

Rub the dressing into the kale, massaging it with your hands and letting it soften even more. Then toss in the toasted seeds, mushroom, avocado and sourdough.