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Ingredients
- butternut squash 1 small, seeded and cut into small wedges
- olive oil
- pomegranate molasses
- kale 250g, tough stems discarded and roughly chopped
- whole almonds 20g, chopped
- lemon ½, juiced
- spring onions 2, finely sliced
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the squash pieces with 1 tsp oil, 1 tsp pomegranate molasses and season. Tip onto a baking tray and roast for 25 minutes until tender and starting to turn golden.
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Step 2
Blanch the kale in boiling salted water for 2 minutes, lift into very cold water to stop the cooking, then drain well and pat dry with a kitchen towel. Toast the almonds in a dry frying pan until golden, then roughly chop.
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Step 3
Whisk 1 tsp oil with 1 tsp molasses, the lemon juice and season. Mix the kale with the dressing, stir in the spring onion and tip onto plates. Top with the squash and chopped almonds.
Nutritional Information
- Kcals 288
- Fat 10.1g
- Saturates 1g
- Carbs 35.2g
- Fibre 6.3g
- Protein 11g
- Salt 0.2g
