Ingredients (serves 4) 

• 1 large potato, skin on
• 1/4 large pumpkin
• 300g can corn kernels, drained
• 1 bunch kale, roughly torn apart with stems removed
• 200g feta or goat cheese
• Moroccan style seasoning (I used Sahara by Mingle Seasoning)
• Dukkha to serve (choose something earthy and ideally sesame / tomato based here)

Method 

1. Preheat the oven to 200*C. Slice the potato and pumpkin into small chunks, coat in a spray of olive oil and seasoning, and bake until soft and golden (~ 20 minutes).
2. To assemble the salad, place the kale on the bottom, then layer the corn, pumpkin and potato on top. Add the cheese and sprinkle with the dukkha.