Gut friendlyHealthyHigh in calciumSource of protein2 of your 5 a day
Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins
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2 Essential Easy Peelers (scrubbed), zest of 1, juice of both
3 tbsp honey & mustard dressing
1 echalion shallot, finely chopped
250g Essential Kale, thick stems removed
2 x 400g cans Essential Lentils In Water, drained
150g Essential Spreadable French Goat’s Cheese
Method
Preheat the oven to 200ºC, gas mark 6. Boil
a kettle. Leaving the skin on, halve and scoop the seeds from the squash and cut it into 1-2cm wedges, each about 3-4cm long. Place on a large baking
tray and season well, then toss with 1½ tbsp oil
and the chilli flakes. Roast for 25-30 minutes,
turning halfway through, until tender and
starting to caramelise. Meanwhile, put the
currants in a small bowl, cover with just-boiled
water and set aside to soak.
Mix the remaining oil in a small bowl with the
easy peeler zest and juice, dressing and shallot.
Season. Put the kale in a large bowl, pour over
⅔ of the dressing and scrunch the leaves with
your hands to tenderise.
When the squash is cooked, add the lentils
to the kale and pour in the remaining dressing.
Drain the currants and add these, then season
and stir to combine. Divide the salad between
plates and top with the squash and little
spoonfuls of goat’s cheese to serve.
Cook’s tip
Massage the kale for 5 minutes if you can – this will help to infuse the flavours of the dressing and break down the tough, fibrous leaves, making them easier and more enjoyable to eat.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,744kJ/ 418kcals
Fat
23g
Saturated Fat
5.2g
Carbohydrates
35g
Sugars
22g
Fibre
8.8g
Protein
13g
Salt
0.6g
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