Warm roasted mushroom, kale & pumpkin salad with soy–chilli dressing

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Serves: 4
Time to make: 45 mins

Dairy free Diabetes friendly High fibre Low fat Low kilojoule Low sodium Vegetarian

Ingredients
Nutrition info.

Full ingredients list:

3 teaspoons sesame oil

2 tablespoons reduced-salt soy sauce

2 garlic cloves, crushed

750g butternut pumpkin, peeled, cut into 2cm cubes

8 small field mushrooms

1 x 250g punnet cherry tomatoes, halved

1 x 400g can borlotti beans, rinsed, drained

1 bunch kale, trimmed, leaves torn into bite-size pieces

1 long red chilli, deseeded, finely chopped

1 tablespoon mirin

2 teaspoons toasted sesame seeds

Nutritional information (per serve)

Kilojoules:

1,141kJ

Calories:

273cal

Protein:

13.8g

Total fat:

7.1g

Saturated fat:

1.1g

Carbohydrates:

33.8g

Sugars:

16.6g

Dietary fibre:

13.7g

Sodium:

395mg

Calcium:

108mg

Iron:

3.6mg

Instructions

Instructions and steps:

1 Preheat oven to 180ºC. Line two baking trays with baking paper. Combine 2 teaspoons sesame oil, 1 tablespoon soy sauce and 1 garlic clove in a large bowl. Add pumpkin and mushrooms; toss to coat. Place pumpkin on one prepared tray; roast for 35 minutes, or until golden and tender. Add cherry tomatoes and beans to tray for last 15 minutes of cooking time.

2 Place mushrooms on second tray and roast for 20–25 minutes, or until golden and tender.

3 Heat 1 teaspoon of sesame oil in a large non-stick frying pan over medium-heat. Add remaining garlic; cook stirring for 20 seconds. Add kale and cook, stirring, for 2 minutes. Remove from heat.

4 Combine remaining sesame oil along with soy, chilli and the mirin in a small bowl.

5 To serve, place the kale on a serving platter. Top kale with pumpkin, beans, mushrooms and tomatoes. Drizzle the salad with dressing and sprinkle with sesame seeds. Serve.