Ingredients
for 2 Portions
- 1 pack Luya Chunks Savory Teriyaki (175g)
- 200g kale
- 1 orange
- 200g pumpkin (e.g. Hokkaido or butternut)
- 100g radicchio
- olive oil
- salt and pepper
- flat-leaf parsley and pecan nuts to garnish (optional)
For the dressing:
- 1 tsp spicy mustard
- 1 tsp maple syrup
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- salt and pepper
Preparation
1. Prepare the vegetables
Preheat the oven to 200°C. Wash the pumpkin, pat dry, halve, deseed and cut into wedges. Drizzle with a little olive oil and season with salt and pepper. Spread the pumpkin on a baking tray lined with baking paper and bake in the oven for approx. 20 minutes. Pluck the kale into bite-sized leaves, wash thoroughly and drain. Wash the radicchio and cut into bite-sized pieces. Peel the orange, fillet and cut into small slices.
2. Prepare the dressing
For the dressing, mix the spicy mustard, maple syrup, olive oil, apple cider vinegar, salt and pepper. Now carefully massage the kale with the dressing so that it can release its vitamins. Then leave to infuse.
3. Fry the Luya
Fry the Luya Chunks in a little coconut oil over a medium heat for 5-6 minutes and set aside.
4. Serve
Add the Luya Chunks, radicchio, pumpkin and oranges to the kale. Garnish with parsley and pecans. Enjoy!
