Step 1

Heat the oven to 200°C/400°F. Spread the squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 30 minutes until soft.

Step 2

Heat a drizzle of olive oil in a frying pan and saute the kale just before the squash is finished roasting for a couple of minutes until bright green. Season well.

Step 3

Boil the eggs to your liking. Spread a smear of hummus in a bowl, top with half the squash, kale, quinoa, a boiled egg, and a sprinkling of dukkah.

Step 4

Put all the ingredients on a baking sheet and put in the oven for 6-8 minutes then transfer to a blender and pulse a few times until chopped. Store in an airtight jar.