MUSHROOM, BUTTERNUT SQUASH AND POMEGRANATE SEED SALAD

SERVES: 2 PREP: 10 MINS COOK: 30 MINS

100g (4oz) butternut squash, thinly sliced

1 small red onion, cut into wedges

6 sage leaves

2 tbsp olive oil

20g (¾ oz) kale

2 Portobello mushrooms, sliced 20g (¾ oz) baby spinach 50g (2oz) green lentils, cooked ½ pomegranate

10g (½ oz) mixed seeds Small sprig of parsley

For the dressing:

2 tbsp olive oil

1 small garlic clove, crushed 1 tsp Dijon mustard

2 tbsp pomegranate molasses 1 tbsp white wine vinegar 1. Pre-heat your oven to 200°C/400°F/Gas Mark 6. 2. Toss the butternut squash, red onion and sage leaves with 1 tbsp of the olive oil. Season with a little salt and milled pepper and roast for about 20 mins until nicely coloured.

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

4. In a frying pan or ideally a griddle pan cook the sliced Portobello mushrooms for 2-3 mins on either side. 5. For the dressing place all the ingredients into a jam jar a shake.

6. In a salad bowl add the kale, spinach, lentils, butternut, red onions and toss with the dressing. Top with the mushrooms, pomegranate, mixed seeds and parsley.

Per serving: 377 cals, 25g fat (3.5g sat fat), 13.5g sugar, 0.25g salt