Portobello 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
• 2 tbsp olive oil
• 10g mixed seeds
• ½ pomegranate
• 20g baby spinach

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
• A small handful of fresh parsley, chopped

Method

1. Pre-heat your oven to 200c.
2. Toss the butternut squash, red onion and sage leaves with 1 tbsp of the olive oil in a baking tray. Season with a little salt and milled pepper and roast for about 20 minutes 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 minutes 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 and mixed seeds.