Another healthy vegan recipe coming to you this meat free Monday. Here I have roasted the kale in batches for only 10 minutes. This helps to tenderise the kale and gives it a lovely texture. It’s basically a plate full of nutritional goodness that will leave you feeling fantastic. Definitely worth a try! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS
⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g kale - washed chopped and tough pieces removed 380g Butternut squash - peeled and chopped into large slices 1 250g pouch of cooked beluga Lentils 3 tablespoons pomegranate seeds 2 tablespoons flaked almonds 2 tablespoons @hunterandgatherukavocado oil Himalayan Salt / pepper ⠀⠀⠀⠀
⠀⠀⠀⠀⠀ Dressing 1 clove crushed garlic 1 tablespoon balsamic vinegar 1 tablespoon @hunterandgatheruk avocado oil Himalayan salt & pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Spread the kale on a baking sheet drizzle with the avocado oil, seasotn with salt and roast for 10 minutes at 210 degrees. You will have to do this in two batches. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drizzle the squash with avocado oil, season and roast at 210 degrees for 20-25 minutes.
METHOD
⠀⠀⠀⠀⠀⠀⠀⠀⠀ Shake the dressing ingredients in a jar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mix all of the salad ingredients in a large bowl, drizzle with the dressing and sprinkle with pomegranate seeds and almonds.