Spicy kale bake

This dish combines many so called super foods into one meal. Not that i am a big fan of that trend but it means that it is super healthy and good for you. However even more important; its freaking yummy! It is a simple oven bake with sweet kabuchi pumpkin, creamy cottage cheese and fresh green kale. The avocado adds a rich, decadent texture and is surprising tasty served hot with some cheese and seasoning on top. Here it replaces the meat so this dish is excellent to serve to vegetarian friends. Chop the garlic and onion. Bring two pots with water and salt to a boil. Preheat the oven to 220 ºC. Cut the pumpkin into 3 mm. slices. Cook until just tender in about 6 minutes. Cook the kale in about 10 minutes. Drain and set aside. Remove the seeds from the tomatoes and cut into pieces. Stir fry the garlic, onion and cumin 1 minute in a bit of olive oil. Add the kale and stir-fry over high heat for a few minutes. Transfer everything in an oven tray and add a layer of the cottage cheese mixed with some chili flakes and lemon zest. Place the avocado on top of the tray. Make sure the avocado this has the skin on, or it will fall apart. Season with salt and pepper and sprinkle with grated cheese. Bake for about 15 minutes in the oven. Garnish with a hand of freshly chopped cilantro and you are done. A meal which is so much more Filling than it appears!

Ingredients: 200 grams of pumpkin, 200 grams of kale, 125 grams of cottage cheese, 100 grams of avocado, 75 grams of tomatoes, 1 small onion, 25 grams of parmesan cheese, 15 grams of fresh cilantro, 2 cloves of garlic, 2 teaspoons of ground cumin, 1 teaspoon of chili flakes, 1 teaspoon of lemon juice, 1 teaspoon of sea salt