This dish is so simple and so delicious. It’s perfect for those who want to feel full after eating a salad as a main meal. I love the contrast in texture between the soft pumpkin and the crunchy kale crisps. This is also the first time I use edamame beans in my dishes and I loved it, will definitely use them more often.

Ingredients: 1/2 an onion finely chopped. 2 medium-sized tomatoes finely chopped. 1/2 a pumpkin cut into medium-sized cubes. 1/2 cup edamame beans. 1 cup kale leaves. Feta cheese. 1 cup beetroot noodles (if you don’t have a spiralizer you can find these ready made in Spinneys/Waitrose in Dubai). 1/2 lime. Fresh coriander. Sea salt to taste. Black pepper to taste. Coriander powder. Paprika.

To cook the pumpkin/edamame beans: Fry the onions in a little bit of oil until slightly softened. Add the pumpkin cubes along with the sea salt, black pepper, paprika and coriander powder and stir, then add the tomatoes and edamame beans followed by a cup of water and let simmer for 15 minutes or until the squash has softened.

To prepare the kale crisps: Pre-heat the oven at 200 degrees. Wash the kale leaves and then lay them flat and pat them dry with a kitchen towel. Place them on a baking tray and drizzle a bit of olive or avocado oil (be careful not to drizzle too much oil as it will make the kale soggy!). Season with sea salt and then bake it in the oven for about 15 mins.

To serve: In a deep dish place some of the pumpkin/edamame mix on one side and the beetroot noodles and kale crisps on the other side. Squeeze the lime juice all over and top with feta cheese and fresh coriander leaves.