BUTTERBEAN, BEETROOT AND SQUASH SALAD
Ingredients (serves 2)
100g Curly Kale
1 medium sized butternut squash
2 raw beetroot
1 tin of butterbeans, drained and rinsed
1 clove of garlic, crushed
1cm raw ginger, chopped finely
1 tablespoon of olive oil
2 tablespoons of apple cider vinegar
1/4 teaspoon of cayenne pepper
1 tablespoon of honey
1 teaspoon of dijon mustard
Preheat oven at 180.
Chop the beetroot, butternut squash and aubergine into small chunks. Place on a baking tray and drizzle with olive oil. Bake for approximately 30 minutes (or until soft)
Place the butterbeans on a separate tray and also bake, for approximately 15 - 20 minutes, just until they start to crisp up.
Once the veg and beans are cooked, leave to one side.
Using a medium frying pan, heat up some olive oil and then add the kale, sauté for 5 minutes then add the ginger and garlic. Add the cooked vegetables and beans and mix well. Turn the heat down low and cook for a further minute or two whilst you make the dressing.
To make the dressing simply add all of the dressing ingredients to a jug and mix well. You could also use a pot with a lid and shake to combine.
Serve the salad into two bowls and then pour over the dressing.