Ingredients

The following ingredients have 2 Servings
  • 1 small butternut squash, seeded and cut into small wedges
  • olive oil
  • pomegranate molasses
  • 250g kale, tough stems discarded and roughly chopped
  • 20g whole almonds, chopped
  • ½ lemon, juiced
  • 2 spring onions, finely sliced

Instruction

  • Heat the oven to 200C/fan 180C/gas 6. Toss the squash pieces with 1 tsp oil, 1 tsp pomegranate molasses and season. Tip onto a baking tray and roast for 25 minutes until tender and starting to turn golden.
  • Blanch the kale in boiling salted water for 2 minutes, lift into very cold water to stop the cooking, then drain well and pat dry with a kitchen towel. Toast the almonds in a dry frying pan until golden, then roughly chop.
  • Whisk 1 tsp oil with 1 tsp molasses, the lemon juice and season. Mix the kale with the dressing, stir in the spring onion and tip onto plates. Top with the squash and chopped almonds.