Rinse the quinoa well and drain. Add to a pot and cover with 1 cup of water, bring to the boil, reduce to a simmer, cook till soft.

As the quinoa cooks, prepare the pumpkin and bean mash. Use a silicon brush to coat to the pumpkin in coconut oil.

Place in a hot oven (200˚C) on a tray lined with baking paper and cook for 15 minutes or until done. Cool.

Once cooled, use a hand held blender to mash the pumpkin with the beans, olive oil and spring onion.

Form into a patty shape on a plate, using a cookie cutter as a mold.

Next, chop the kale very finely into little ribbons, wash well and let drip dry.

Put a scant amount of coconut oil in a pan, fry the shallot and garlic.

Add the kale and wilt it down, this will literally take half a minute. Remove from heat.

Once cooled, fold through the lemon zest and combine with the cooked quinoa.

Serve on the plate with the mash and sprinkle toasted pumpkin seeds and a drizzle of olive oil to finish.