Miso roast squash with warm lentil salad.

A beautifully colourful, flavourful dish that presents a huge variety of nutrients and antioxidants. You will not be able to resist the sticky, sweet savoury marinade! There are a few ingredients, but pulling this dish together is really simple. Miso is fermented soybean paste. It has a beautiful umami (savouriness) to it. B vitamins are key to energy production, mood regulation and brain health. The warm salad of lentils, tender stem broccoli and tahini is nutrient dense, offering a range of B vitamin to nourish your cells.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the oven on to 180 fan. Line a baking tray with greaseproof.

Step 2

Make up the marinade by combining the miso, olive oil, Mirin, rice vinegar, soy & honey.

Step 3

Place the squash slices on the greaseproof & coat with the marinade. Leave some to top up. Pop the tray in the oven & bake for 15 mins.

Step 4

Massage the kale with a little olive oil to soften it & make up the salad dressing by combining the Miso, rice vinegar, tahini, honey & a tablespoon of water. Mix well.

Step 5

After 15 mins, take the squash out, turn over, top up with marinade & pop back in for a further 15 mins.

Step 6

Add oil to a pan & warm. Then add the fresh ginger & garlic. Throw in the broccoli & stir fry for 5 mins. Then throw in the lentils, stirring though before adding the onions & kale. Stir fry over a medium heat for the remaining 8-10 mins. Add a spoon of the dressing towards the end and mix through.

Step 7

Arrange the warm salad on a plate, place the roast squash on top & sprinkle the seeds, spring onion & chilli flakes over to garnish. Enjoy!

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