Instructions for components | 40 minutes prep time, 30 minutes oven time

1. Preheat the oven to 220°C and line two large baking trays with baking paper. Mix 3 tbsp of olive oil, 1 tbsp Coco Greek Style yog and the coriander powder in a bowl.
2. Place the butternut squash on one tray and the beetroot on the other one and take a brush to coat with the oil mixture. Roast in the oven for 30 min.
3. Cook the quinoa following instructions on the package.
4. In the meantime, in a dry frying pan roast the nuts golden brown, while stirring regularly. Set aside to cool down. Roughly chop the nuts or crush with a mortar.
5. Meanwhile, heat 1 tbsp of olive oil in a frying pan over medium heat and fry the shallot for 5 minutes until softened. Add the garlic and fry for another 2 minutes, then add the kale and cook until tender for a few minutes, stirring occasionally. Season with parsley, balsamic vinegar, black pepper and sea salt. Stir in the quinoa and the nuts and set the pan aside.

Assembly instructions Wellington | 30 minutes prep time, 35 minutes oven time

• Allow the roll of puff pastry to sit at room temperature for 10 minutes before rolling it out and assembling your dish.
• Preheat the oven to 220° C and prepare a small baking tray.
• Place a big sheet of aluminium foil across the workbench in front of you. Place the sheet of pastry on top so that the longer edge runs parallel to the work bench (we’ve used a roll puff pastry sheet, which measures 40cm X 24cm).
• Designate an area in the middle of the pastry that is around 15cm X 22cm. Place a compact layer of the frying pan mixture in that area. Place a few layers of the roasted beetroot slices on top and follow with the pumpkin slices. Cover the pumpkin layer with some of the remaining frying pan mixture. Leftover of the mixture can be used as a side dish.
• Once the filling is in place, make a series of 2.5 to 3 cm incisions in the pastry on both sides of the stack at a slight diagonal.

• Fold both end (top and bottom) flaps up, like you would wrap a present and then braid the strips over the top of the filling, alternating sides. If you end up with big gaps at either of the ends, patch them up with leftover pastry. The tiny gaps in between the braids allow the steam to escape and prevent the Wellington from bursting while in the oven.
• Brush the pastry with a plant-based alternative to milk, and sprinkle with coarse salt.
• Bake for about 35 minutes, until the pastry is beautifully puffed and golden. In the meantime, prep the herby Greek Style sauce(instructions below).
• Serve the Wellington as soon as it comes out of the oven with your favourite sides and the herby Greek Style sauce on the side.

Instructions Greek Style sauce

1. In a food processor, combine the herbs, jalapeño pepper, garlic, olive oil and lemon juice. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary.
2. Place the Coco Greek Style yog into a bowl, add the herb mixture and stir until evenly mixed. Check the sauce for seasoning and adjust some black pepper and salt if necessary.