1 bunch kale
300g frozen edamame
Apple cider vinegar
Vegan Sesame Mayo:
½ cup tahini
2 tablespoons apple cider vinegar
1 teaspoon tamari
½ cup grape seed oil
1 cup hot water
Slice the pumpkin into thick pieces and layer on a lined baking try. Put in a pre-heated oven to roast for 20 minutes or until soft and sticky.
Meanwhile, make the sesame mayo by whisking together all the ingredients until smooth.
Cook the frozen edamame according to the packet instructions. Once cooked, place into a large bowl with the shredded kale and chopped avocado and dress with a drizzle of apple cider vinegar, olive oil and salt.
Toast the almonds and pepitas in a pan over high heat and add them to the salad.
Top the salad with slices of pumpkin and drizzle liberally with the sesame mayo.