POMEGRANATE, KALE AND SQUASH SALAD

A vegetarian salad rich in Christmas colours and fruity flavours.

Hands-on time 30min. Cooking time about 40min. Serves 8

◆ 1 large butternut squash

◆ 3tbsp olive oil

◆ 1 red onion, sliced

◆ ½tsp ground cinnamon

◆ 125g (4oz) kale, woody stems removed and leaves roughly chopped

◆ 125g (4oz) cooked puy lentils

◆ 3tbsp pomegranate seeds

◆ 3tbsp roasted chopped hazelnuts

FOR THE POMEGRANATE DRESSING

◆ 4tbsp olive oil

◆ 3tbsp pomegranate molasses

◆ ½tsp ground cinnamon

◆ 1tbsp lemon juice

1 Preheat oven to 190°C (170°C) mark 5. Cut neck of squash into eight round slices (leave skin on). Halve bulb of squash; deseed; cut into 1cm (½in) pieces (unpeeled). Line a large tin with baking parchment; add squash rounds in a single layer to one side; brush with 1tbsp oil. Add chopped squash with onion slices to other side in a pile; drizzle with ½tbsp oil. Sprinkle cinnamon over all; season well. Roast for 35-40min until squash is tender. Remove from the oven; set aside.

2 Meanwhile, scatter kale on a separate large baking tray; drizzle with remaining 1½tbsp oil; season generously. Cook in oven for 10-15min until crisp. Remove from oven; cool.

3 For dressing, whisk ingredients in a bowl.

4 In a large bowl, gently mix kale, diced squash, onion, lentils and half the dressing.

5 Place a squash round on each of eight plates; top with kale mixture. Drizzle over remaining dressing, scatter over pomegranate seeds and hazelnuts; serve.

PER SERVING 205cals, 4g protein, 14g fat (2g saturates), 14g carbs (8g total sugars), 4g fibre

GET AHEAD Prepare to end of step 3 up to 2 days ahead. Cover dressing; chill. Tip diced squash, onion and kale into a bowl, cover and chill. Place squash rounds on a plate, cover and chill. To serve, allow all to come up to room temperature and complete recipe.