A gorgeous winter salad which uses seasonal vegetables and lets them shine as stars in the dish. Kale, a vegetable best in winter, is roasted till crispy. If you’ve never tried crispy kale, now is the time!
Combining both kale and lentils in this dish helps to increase the plant based iron. Additionally, kale is a good source of vitamin K, which has been shown to be beneficial for heart health by helping keep our arteries clearer.
I absolutely adore creamy burrata, a cousin of mozzarella. If you can’t find burrata in the shops, substitute with mozzarella. It will still be delicious!
- 300g Squash of choice, I’ve used Red Kuri, cut into large wedges
- 2 tbsp rapeseed oil
- 100g puy lentils
- 10ml balsamic vinegar
- 10g wholegrain mustard
- 10ml extra virgin olive oil
- 120g kale, washed and sliced into 1 inch chunks
- 1 ball burrata
- Seasoning to taste
- Set the oven to 180°C fan/190°C convection. Place the squash on a baking tray and coat in 1 tbsp rapeseed oil and season. Roast for 30 minutes.
- Meanwhile, cook the lentils by placing in a pan of cold water, bringing to the boil, and reducing the heat to a gentile simmer for 12-15 minutes till just firm to bite.
- Drain the lentils and mix in the balsamic vinegar, mustard and olive oil.
- Toss the remaining rapeseed oil with the kale, place on a second tray and roast for 8-10 minutes, turning every few minutes to allow every leaf to become crispy.
- Layer the lentils, kale and squash onto plates and serve with the torn burrata ball over the top. Serve immediately.
Per serving 511 kcal/ 32.3g fat/ 12.4g saturated fat/ 32.5g carbohydrates/ 12.7g fibre/ 18.5g protein