Miso roast squash with warm lentil salad.

Name: Miso roast squash with warm lentil salad.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: For the butternut:; 1 Butternut Squash – peeled, cored & cut into half moons; 3 Tbsp Olive oil; 75g White Miso Paste; 60ml Mirin; 2 Tbsp Rice vinegar; 2 Tbsp Soy sauce; 1 Tbsp Honey; 4 Spring onions - finely sliced; 1 Red chilli (or crushed chilli) - finely sliced; Sesame seeds; For the warm salad:; 1 Tin green lentils; 1 Garlic clove - crushed; 1 Tsp Fresh ginger grated; 20g White Miso Paste; 1 Tsp Honey or agave nectar; 1 Tbsp Rice vinegar; 1 Tbsp Tahini; 3 Spring Onions - sliced in an angle; 80g Tenderstem -tailed & split; 80g Dark green cabbage or kale - stalks removed; 30g Pumpkin seeds

7 steps

Prep:10minCook:30min

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.

Updated at: Thu, 17 Aug 2023 06:03:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories419.6 kcal (21%)

Total Fat19 g (27%)

Carbs57.2 g (22%)

Sugars23.8 g (26%)

Protein15.2 g (30%)

Sodium1793.8 mg (90%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

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!

View on The Non-Diet Method

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