Peel and cut the pumpkin into cubes. Transfer to a baking tray, drizzle over some olive oil, salt and pepper and bake in the oven at 220 degrees celcius for 10-15 minutes.
2
Add chopped kale to a big bowl together with some olive oil. Massage the kale until it gets softer. This makes the kale easier to eat and digest.
3
Cut the red onion and take out the seeds from the pomegranate and add to the kale together with the baked pumpkin. Give it all a mix and serve with feta cheese, roasted pumpkin seeds and breadsticks.
