16 May 2018

Warm Mushroom Salad

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Serves

Serves 2

Total Time

35 Minutes

Ingredients

2 portobello mushrooms, sliced

100g of butternut squash, cut into thin slices

50g of green lentils, cooked

20g of kale

1 small red onion, cut into wedges

6 sage leaves

2 tbsp of olive oil

10g of mixed seeds

½ of a pomegrante

20g of baby spinach

For the dressing

2 tbsp of olive oil

1 tsp of dijon mustard

1 small garlic clove, crushed

2 tbsp of pomegranate mollases

1 tbsp of white wine vinegar

5g of parsley

Method

Step 1

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.

Step 2

Cook the kale in boiling water for 20 seconds and drain.

Step 3

In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for two to three minutes on either side.

Step 4

For the dressing, place all the ingredients into a jam jar and shake.

Step 5

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.

Recipe courtesy of JustAddMushrooms.com

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