Fry the garlic at 180 degrees for 5 minutes.
Roast the hazelnuts in the oven at 190 degrees for 5 minutes.
Blend the garlic with the chilli flakes, hazelnuts, and maple syrup, keeping some of the texture.
Add the rest of the ingredients and keep in the fridge until serving.
Then, cut the pumpkin in dices and coat with dry spices. Keep in mind the smaller your dice, the quicker your pumpkin will cook. Cook in the oven at 160 degrees for approx 20 minutes.
Next, fry up the kale in canola oil at 180 for 30 seconds. Place on paper towel to soak up any excess oil.
Heat the tortilla in a dry sauce pan for 10 seconds on each side, just to warm it up. Place the baked pumpkin across the tortilla, cover with Salsa Macha and finish with the crispy kale. Enjoy!