Warm mushroom and kale salad

Warm mushroom and kale salad

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

5 out of 5 stars(1) Rate this recipe
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

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

830kJ/ 199kcals

Fat

12g

Saturated Fat

3.3g

Carbohydrates

10g

Sugars

2.5g

Fibre

5.4g

Protein

11g

Salt

1g

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Overall rating (5/5)

5 out of 5 stars1 rating