Warm roasted mushroom, kale and pumpkin salad with soy-chilli dressing
Nutrition Info.(per serve)
4 teaspoons sesame oil
2 tablespoons reduced-salt soy sauce
2 cloves garlic, crushed
5 cups peeled, 2cm-cubed butternut pumpkin
8 small field mushrooms
250g cherry tomatoes, halved
400g can borlotti beans, rinsed and drained
1 bunch kale, trimmed, leaves torn into bite-size pieces
1 long red chilli, deseeded, finely chopped
1 tablespoon mirin (see tips)
2 teaspoons toasted sesame seeds, to serve
Total fat 5g
Saturated fat 1g
Dietary fibre 9g
1 Preheat oven to 180ºC. Line two baking trays with baking paper. In a large bowl, combine 2 teaspoons of the sesame oil, 1 tablespoon of the soy sauce and half of the garlic. Add pumpkin and mushrooms and toss to coat. Place pumpkin on one of the prepared trays and roast for 35 minutes, or until golden and tender. Add cherry tomatoes and beans to tray for the last 15 minutes of cooking time.
2 Place mushrooms on the second tray and roast for 20-25 minutes, or until golden and tender.
3 In a large non-stick frying pan, heat 1 teaspoon of the sesame oil over medium. Add the remaining garlic and cook, stirring, for 20 seconds. Add kale and cook, stirring, for 2 minutes. Remove from heat.
4 In a small bowl, combine the remaining sesame oil and soy sauce with the chilli and mirin.
5 To serve, place kale on a platter. Top with pumpkin, beans, mushrooms and tomatoes. Drizzle the salad with dressing and sprinkle with sesame seeds.
Make it gluten free: Check soy sauce and mirin are gluten free.
If you can’t find mirin, use 1 teaspoon sugar instead.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.