A hearty and filling salad, good for winter as you can serve it warm. Contains sources of protein, B vitamins, iron and many other nutrients. Serves 2.


1 cup black rice
1 cup brown lentils
2 cups diced pumpkin
1 cup kale, chopped
¼ cup roasted sunflower and pumpkin seeds
¼ cup kalamata olives, sliced in halves
½ red onion, sliced thinly
Almond fetta (see recipe below- coconut yoghurt, lemon juice and salt)

For the dressing:
¼ cup lemon juice
1/4 cup olive oil
Dijon mustard

Dice pumpkin into small 1cm cubes, drizzle with oil and roast in oven at 200 degrees until pumpkin can be speared with a knife. Meanwhile, boil rice in hot water until soft and tender and do the same for the lentils. Add all salad ingredients to a bowl. For the salad dressing, I use Mezza Monjay’s garlic dip but you could also use 1 garlic clove, crushed. Add the lemon juice, olive oil and mustard and mix well. Pour over salad. Serve warm or at room temperature.

To make the almond feta, soak 1 cup of almonds in hot water for about 15 minutes and then the skins should be soft and easy to pull off. Place almonds, 2 tbsp lemon juice, 2 tbsp coconut yoghurt and a pinch of salt (to taste) in a blender and blend on high until mixture has a slightly sticky consistency.