Warm Mushroom Salad

Serves 2

• 2 Portobello Mushrooms, sliced
• 100g Butternut squash, cut into thin slices
• 50g Green Lentils, cooked
• 20g Kale
• 1 small Red onion, cut into wedges
• 6 Sage leaves
• 2tbsp Olive oil
• 10g Mixed seeds
• ½ Pomegrante
• 20g Baby spinach

For the dressing

• 2tbsp Olive oil
• 1 small garlic clove, crushed
• 1tsp Dijon mustard
• 2tbsp pomegranate mollases
• 1tbsp White wine vinegar
• 5g Parsley

Method

1. Pre-heat your oven to 200*c
2. Toss the butternut squash, red onion and sage leaves with 1tbsp of the olive oil. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.
3. Cook the kale in boiling water for 20 seconds and drain.
4. In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for 2-3 minutes on either side.
5. For the dressing place all the ingredients into a jam jar a shake.
6. In a salad bowl add the kale, spinach, lentils, butternut, red onions and toss with the dressing. Top with the mushrooms, pomegranate and mixed seeds.