Warm mushroom and kale salad

Name: Warm mushroom and kale salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 275 g pack portabella mushroom, each cut into 8 wedges; 1 garlic clove, thinly sliced; 1 red chlli, halved, deseeded and thinly sliced; 77 g Cooks' Ingredients Beechwood Smoked Diced Pancetta; 4 sprig/s lemon thyme; 2 tsp rapeseed oil, or olive oil; 150 g pack pentland brig kale, stalks discarded, roughly torn; ½ lemon, juiced; 400 g can essential lentils, drained and rinsed

These portabella mushrooms are roasted with chilli, garlic and beechwood smoked pancetta to enhance their earthy flavour and are served with crunchy kale.

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Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

275g pack portabella mushroom, each cut into 8 wedges
1 garlic clove, thinly sliced
1 red chlli, halved, deseeded and thinly sliced
77g Cooks' Ingredients Beechwood Smoked Diced Pancetta
4 sprig/s lemon thyme
2 tsp rapeseed oil, or olive oil
150g pack pentland brig kale, stalks discarded, roughly torn
½ lemon, juiced
400g can essential lentils, drained and rinsed

Method

Preheat the oven to 200°C, gas mark 6. Put the mushrooms in a small roasting tin, scatter over the garlic, chilli and pancetta and add 2 thyme sprigs. Drizzle with 1 tsp of the oil, cover with foil, then bake for 15 minutes. Remove the foil and cook for a further 10 minutes until the pancetta is crisp. Discard the thyme.
Meanwhile, put the kale in a serving bowl and add the remaining oil and the lemon juice. Using your hands, massage the leaves for 3-4 minutes until soft and shiny. Stir in the lentils and roasted mushrooms and all their juices. Strip the leaves from the remaining thyme sprigs and sprinkle over; serve warm.