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Warm butternut squash, lentil and tofu ‘chicken’ salad on a bed of burnt aubergi…

Warm butternut squash, lentil and tofu ‘chicken’ salad on a bed of burnt aubergine 🍆🥬🥒 suuuch a yummy lunch which is packed FULL of veggies and goodness 😍 the burnt aubergine is so so dreamy, kind of like baba ganoush which I loooove 🍆 also enjoy the beautiful outside lighting 🤩🤩

• 1/4 butternut squash, peeled and cubed • 1 red pepper, cubed • 100g kale • 1 aubergine • 1tbsp tahini • 1tsp pomegranate molasses • 1 garlic clove, crushed • 40g dry puy lentils •

– cook lentils according to pack or use ready cooked lentils
– toss the squash chunks and pepper in some oil and salt then pop in the oven at 180 for 50 mins along with the whole aubergine
– make your marinated kale salad: massage 1tbsp tahini, 1tbsp soy and juice of half a lemon into the kale leaves then set aside
– when the veg and lentils are ready, stir through the marinated kale along with some sunflower and pomegranate seeds
– to make the burnt aubergine: scoop flesh out of the aubergine and mush roll smooth with the tahini, pomegranate molasses, crushed garlic and salt, it should be like a purée
– spread the burnt aubergine out on a plate and pile the salad over top 🤤

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