Warm curly kale and Kabocha squash salad

Serves 3

• 700g kabocha squash peeled and de-seeded
• ½ red onion roughly sliced
• 100g curly kale chopped
• ½ cup Puy lentils
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• ½ cup water
• Salt and pepper to taste

Put the onion and squash in a baking tray with 1 tbsp of the oil, salt and roast for half an hour (or until the squash is just getting soft) on gas mark 6.

In the meanwhile cook the lentils adding the balsamic vinegar to the water and sautee the kale in a separate frying pan with the remaining olive oil and the 1/2 cup water.

You want to make sure that all vegetables are thoroughly cooked, but maintain a crunch, so the lentils will take you about half an hour and the kale no more than 5 minutes at a medium heat.

Once everything is ready, mix it in a big serving plate, sprinkle some pepper on it and enjoy!
If you’re feeling adventurous mix in some goat’s cheese too – It gives it a nice tangy after taste.