This healthy and colourful warm salad is easy to make, and delicious to eat. All the main ingredients can be easily grown in a backyard vegetable plot- except, of course, the fetta, which is an addition that adds salt to the finished product.

* Cut butternut pumpkin and beetroot into small cubed (approx 4x4 cm) and place on a baking tray. Bake in oven on a moderate heat until cooked.
* tear the curly leaves from the kale stalk, and tear into smaller strips. wash well (and check for caterpillars!) place in large salad bowl.
* Once the beets and pumpkin are ready, remove from oven and place on the kale salad. Add crumbled fetta, pine nuts and salad dressing to taste.
* Enjoy!
* For a less vegetarian option, chicken strips can be added to bulk out the salad.