1 butternut squash
300g firm tofu
1 clove garlic
4 tbsp tamari soy
½ tbsp white balsamic vinegar
1 ½ tsp sweet paprika powder
1 tbsp neutral oil + extra
100g sugar snap peas
4 kale leaves
150g feta cheese
½ pomegranate, seeds only
salt & pepper

Green harissa:
45g kale leaves, stems removed
30g mixed herbs such as parsley, basil & mint
1/2 lemon, juice
1/4 avocado
150ml greek style yoghurt
4 tbsp olive oil
1 small clove garlic
1/2 fresh jalapeño or green chili
1/2 tbsp ground cumin
2 tsp agave syrup
salt & pepper
1-2 tbsp water, if needed

  1. Set oven to 225’C/435’F.
  2. Crumble the tofu into a wide bowl and add minced garlic, 1 tbsp oil, tamari, vinegar, paprika powder and pepper. Combine and set aside.
  3. Halve the pumpkin lengthwise. Peel and remove seeds. Cut in half moons and spread out onto a baking tray. Drizzle with oil and sprinkle generously with salt and pepper. Roast in oven for 10 min.
  4. Take out the tray and add the tofu pieces, leaving any remaining marinade in the bowl. Roast in oven for another 15 min, or until the tofu is generously browned and almost done.
  5. Meanwhile, mix all ingredients for the green harissa in a blender.
  6. Take out the tray from the oven, add sugar snap peas and roughly chopped kale. Roast for another 5-7 minutes or until the kale is browned and crispy.
  7. Before serving, decorate the tray with crumbled feta cheese, pomegranate seeds, leafy greens and a generous drizzle of green harissa. Enjoy!