Ingredients 

Serves: 2

• 10-12 Brussels sprouts, washed
• 2 tbsp olive or coconut oil
• 2 big handfuls of fresh greens
• 1/4 purple cabbage, shredded
• 1/2 avocado, thinly sliced
• 1/4 pumpkin, cut into wedges
• 2 cups mixed greens (I used spinach and rocket)
• 1 zucchini, julienned or spiralised
• 1-2 tbsp nuts or seeds
• 1 tsp chilli flakes
• Sea salt

Dressing:

• 2 tbsp tahini
• 1/2 Lemon 
• 2Tbsp Olive Oil

 Methods

1. Preheat oven to 180°C.
2. Remove seeds and skin from pumpkin and cut into medium-sized wedges. Add to a lined baking tray and drizzle with 1 tbsp olive oil. Season with salt, pepper and chilli flakes and add to oven. Roast for 30-35 minutes or until golden and starting to caramelise.
3. Shred Brussels sprouts thinly, using a knife, and set aside.
4. Heat 1 tbsp olive or coconut oil in a large non-stick frying pan. Add Brussels sprouts and sauté for 4-5 minutes, or until cooked.
5. Meanwhile, divide mixed greens and shredded cabbage between two bowls and top with avocado and zucchini. Top with avocado, roasted pumpkin and nuts or seeds of your choice.
6. Drizzle over tahini dressing.