400g kale, stalks removed and roughly chopped (250g prepared weight)
50g pomegranate seeds
How to make
Preheat the oven to 200°C/180°C fan/gas mark 6.
Cut the squash in half lengthways and scoop out the seeds, putting them to one side, discarding the stringy flesh. Turn the squash over so they are cut-side down, put a chopstick or wooden spoon along each edge then carefully cut 2-3mm slices along the length of each squash, stopping when you hit the chopsticks to ensure you don’t cut all the way through.
Mix 2 tbsp olive oil with the stock paste and some black pepper, rub it all over the squash then roast in the oven for 30 minutes.
Toss the squash seeds with the remaining olive oil and some seasoning, then spread them out on a separate, lined baking tray. Baste the squash with its cooking juices and return to the oven for another 15-20 minutes, adding the tray of seeds to the oven at the same time.
Remove from the oven when the squash is soft in the middle and caramelised at the edges, and the seeds are golden and crunchy.
Mix the tahini with the lemon juice, zest, some seasoning and 3-4 tbsp of water to make a smooth dressing.
Steam or blanch the kale for 3-4 minutes, drain, then toss with most of the tahini dressing.
Serve the kale with the roasted squash, drizzle over the remaining dressing then crumble over the feta and scatter the roasted squash seeds and pomegranate seeds on top.