Pumpkin Fries, Crispy Red Cabbage and Avocado Salad with Turmeric Tahini Dressing

250 g pumpkin, peeled and deseeded
1 romano red pepper
2 large carrots
2 tbsp extra virgin olive oil
2 pinches of Pink Himalayan or sea salt
125 g red cabbage, thinly sliced
1 tbsp coconut oil
90 g kale
1 avocado
40 g macadamia nuts

Turmeric Tahini Dressing
3 tbsp extra virgin olive oil
1 heaped tbsp tahini
1 tbsp lemon juice
1 small garlic clove
1/8 tsp paprika
1/8 tsp turmeric
Pinch of Pink Himalayan or sea salt
Pinch of cracked black pepper
1 tbsp coconut aminos

Preheat the oven to 190C (fan assisted.)

Slice the pumpkin or squash into thin wedges about 1/2 cm thick and chop the carrots and peppers. Place on a baking tray and toss with 1 tbsp of olive oil and a pinch of salt. Roast for 30 - 40 minutes until soft and slightly crisp. Turn after 20 minutes to prevent sticking.

Place the shredded red cabbage on a separate baking tray. Toss with coconut oil and a pinch of salt. Roast in the oven for 15 minutes until crisp. Stir half way through for even cooking.

Meanwhile, mix all the dressing ingredients together in a small bowl until combined. Shred the kale in a food processor or chop fine by hand. Massage 1 tbsp of olive oil into the kale followed by 3/4 of the dressing. Mix and set aside whilst the vegetables finish roasting.

Place the macadamia nuts on a baking tray and roast for 6 minutes until golden. Remove from the oven and allow to cool.

Slice the avocado into wedges.

Toss the pumpkin fries, red cabbage, carrots, pepper, avocado, macadamia nuts together and finish with the remaining dressing.

from: modernfoodstories.com