Soak the beans overnight, discard this water and boil them in fresh water for about 45 minutes to 1 hour (depending on how fresh they are). We want them to be tender, so continue cooking them until they are ready.
Cut the pumpkin into 4 pieces, pour a little olive oil on top and bake in a preheated oven at 180°C for about 45 minutes or until the pumpkin is tender.
Sauté the kale in 2 tbsp oil for a few minutes.
Create your beautiful salad by placing kale, pumpkin pieces, raw, chopped kohlrabi, sun-dried tomatoes, pinto beans and the cheese balls. Pour oil, lemon, oregano on top and mix.
For the vegan homemade almond cheese with caper salt (see the recipe here):