Serves 2
Ingredients
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.