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Components

    • 4tsp sesame oil
    • 2tbsp reduced-salt soy sauce
    • 2 garlic cloves, crushed
    • 750g butternut squash, peeled and minimize into 2cm cubes
    • eight small discipline mushrooms
    • 250g punnet cherry tomatoes, halved
    • 400g can borlotti beans, rinsed and drained
    • 200g kale, trimmed and leaves torn into bite-size items
    • 1 lengthy crimson chilli, deseeded and finely chopped
    • 1tbsp mirin
    • 2tsp toasted sesame seeds

Methodology

  1. Warmth the oven to 200ºC/fan 180°C/gasoline 6. Line 2 baking trays with non-stick baking paper. Mix 2tsp sesame oil, 1tbsp soy sauce and 1 garlic clove in a big bowl. Add the squash, then the mushrooms and toss to coat. Put the squash on one of many ready trays and roast for 35 min or till golden and tender. Add the cherry tomatoes and beans to the tray for the final 15 min of the cooking time.
  2. In the meantime, put the mushrooms on the second tray. Roast for 20–25 min till golden and tender.
  3. Put 1tsp sesame oil in a big non-stick frying pan and set over a medium warmth. Add the remaining garlic and prepare dinner, stirring, for 20 sec. Add the kale and prepare dinner, stirring, for two min, then take away the pan from the warmth.
  4. Mix the remaining sesame oil and soy sauce with the chopped chilli and mirin in a small bowl.
  5. To serve, put the kale on a serving platter and high with the squash, beans, tomatoes and mushrooms. Drizzle the dressing over the salad and sprinkle with the sesame seeds to serve.