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Ingredients

1 medium butternut squash, sliced

1 tbsp rapeseed oil

400g tin green lentils

100g kale

Juice of 1 lemon

1 small pomegranate

Oat and seed toasted crunch

20g Mornflake Gluten Free Oats

30g pumpkin seeds

30g sunflower seeds

Pinch of salt

1 tsp dried sage

20g poppy seeds

Dressing

Juice of ½ a lemon

3 tbsp extra virgin olive oil

Pinch of salt

Black pepper

Method

Preheat the oven to 185°C and line a baking tray with baking paper.

Wash and dry the squash and slice into 1cm rounds. Place the squash slices onto the baking tray and drizzle with a little rapeseed oil, put in the oven and roast for 40 minutes until tender.

Meanwhile, add the kale to a large bowl and pour over the juice of 1 lemon. Using your hands massage the kale with the lemon juice. Set to one side.

To make the oat and seed crunch, add the pumpkin seeds, sunflower seeds and the oats to a large dry frying pan.  Over a low to medium heat, dry fry the mix for 8-10 minutes until the seeds are toasted. Remove from the heat and leave to cool before pulsing in a blender until you have a slightly coarse texture. Then season with salt and the dried sage and mix together.

To make the dressing, squeeze the lemon juice into a bowl, add the olive oil, whisk together and season to taste.

To serve the salad, remove the skin from the squash and cut the squash into bite-sized pieces.  Drain and rinse the lentils.  Add a layer of kale and lentils to your serving plate, add half the squash, then repeat with the kale and lentils. Add the remaining squash, pomegranate seeds and finally sprinkle over the oat and seed crunch.

Serve with the lemon dressing.




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