Warm Mushroom Salad

Warm Mushroom Salad

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. 


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