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
- Pre-heat your oven to 200*c
- 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.
- Cook the kale in boiling water for 20 seconds and drain.
- In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for 2-3 minutes on either side.
- For the dressing place all the ingredients into a jam jar a shake.
- 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.
