Recipe Edit

Please either as many details as possible, boxes with * are essential

Title of recipe*
Pumpkin, kale and parmesan salad

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
400g (14oz) pumpkin, skinned and seeded 250g (9oz) leaves of kale, 'Redbor' or 'Cavalo Nero' A large handful of pumpkin seeds, toasted or dry-fried 3 tbsp parmesan, grated Juice of ½ lemon Extra virgin olive oil Maldon salt and freshly ground pepper

Method*
Cut the pumpkin into segments and peel. Then cut into paper-thin ribbons with a swivel potato peeler or mandolin. Put the ribbons in a bowl with the lemon juice and Maldon salt to marinate. Cut the kale finely across the leaf and lay strips on a large shallow platter. Scatter over the pumpkin ribbons and lemon juice and sprinkle on the seeds and Parmesan, season carefully, add a drizzle of olive oil and toss it together.

Serves 6 Add image

Comments (any other comments)
I would never think of eating kale raw – you'd imagine it would be too tough – but this is fabulous, a great salad that I had in New York this autumn. It has a melon sweetness from the pumpkin, texture from the kale ribbons, sharpness from lemon juice and salty richness from the parmesan. The roasted pumpkin seeds add nuttiness, too.

Source (The link to a website or cookbook or wherever it came from)
http://www.telegraph.co.uk/foodanddrink/healthyeating/4375279/Winter-salads-from-the-garden.html