Recipes

Warm kale, pumpkin and lentil salad

Method

Preheat oven to 200°C

Chop kale into thin strips, apply salt and massage till darker colour appears in a bowl.

Boil a large pot of water on the stove top, and add your lentils.

Once boiling, leave on medium heat for 25 minutes or until cooked but not mushy.

Chop pumpkin into 1-2cm cubes, placing cubes on a baking tray with olive oil and salt

Bake pumpkin for 20-25mins until soft and golden

Roughly chop almonds, and add to kale bowl, along with feta, olive oil, olives, lemon juice and mustard

Strain lentils and add to kale bowl, along with pumpkin.

Mix and serve.

Ingredients

1 x large bunch Tuscan kale

250g Kent or Butternut pumpkin

½ cup raw walnuts

1 garlic clove

2 tbsp lemon juice

½ cup extra-virgin olive oil

1 tbsp seeded mustard

1 ½ cups brown or green lentils (dried)

¼ cup feta crumbled

3/4 cup pitted olives

Pinch of salt

Ingredients

1x packet legume/pulse pasta of choice (Chickpea, red lentil etc)

400g tin brown lentils

300g diced mushrooms

1 x tin of diced tomatoes

1x sachet tomato paste

1x punnet cherry tomatoes (halved)

1x diced white onion

2x cloves garlic, minced

1 tsp dried rosemary and thyme

1x handful fresh basil, roughly torn

Parmesan cheese to garnish

Method

Add olive oil and onion to a pan on medium heat. Stir until onion is caramelised

Add mushrooms and garlic to the pan. Cook for 4-5 minutes, siring regularly

Add tinned tomatoes, tomato paste and lentils, stiring to combine. Reduce heat and simmer for 10 minutes.

Add cherry tomatoes and herbs, stiring to combine. Simmer for further 10 minutes

Boil a large pot of water on the stove top, adding a pinch of salt to the water.

Once boiling, add pasta and leave on medium heat for 8-12 minutes or until pasta is cooked.

Drain pasta and return to pot. Add pasta sauce to put and stir to coat pasta

Serve with parmesan cheese and enjoy