serves: 4

Prep: 40 mins

ingredients

• • 150g YVC Persian Fetta – oil drained and reserved
  • 1 bunch kale – tear leaves from stems and chop roughly
  • 2 sweet corn – chargrilled
  • 1 avocado
  • 1 cup quinoa – cook as per instructions on the packet
  • quarter of a Kent pumpkin – leave skin on and cut into bite sized wedges
  • 1 tsp sweet paprika
  • 1 tsp salt flakes
  • 50g pepitas – toasted

method

• Heat oven to 180 degrees.
• Toss the pumpkin in a little of the reserved oil and place on a lined baking tray. Sprinkle with salt flakes and sweet paprika and cook for 20 minutes or until golden.
• To toast the pepitas, place on a tray in the oven alongside the pumpkin for 8 minutes. Leave aside to cool.
• Place the corn straight onto a hot bbq or chargrill pan until it starts to blacken and blister in patches. Once cooled, carefully slice kernels from the cob.
• Pour a little of the reserved oil over the kale and massage to soften the chopped leaves.
• Chop avocado to a large dice (only use a quarter at a time if you want to eat the Nourish Bowls over several days).
• Toss the pumpkin, quinoa, kale and avocado together and dish out to 4 separate bowls.
• Garnish with chargrilled corn, pepitas and Persian Fetta. Ingredients will remain fresh in the fridge for 3-4 days.