LENTIL AND KALE SALAD
200g fresh kale, stalks discarded, roughly torn/chopped
400g can shop bought lentils, drained and rinsed. Alternatively, you can cook lentils from dry, use 1/3 cup of dry lentils and cook according to packet instructions
275 pack portabello mushrooms, sliced (you can use any mushrooms: chestnut, white or mixed mushrooms)
1 garlic clove, finely chopped
1 red chilli, halved, deseeded and thinly sliced
77 g smoked pancetta, chopped (omit for vegetarian/vegan option)
4 lemon thyme sprigs (or ordinary thyme)
2 tablespoons olive oil
½ lemon juice
Sea salt and freshly ground black pepper
1. Preheat the oven to 200C, gas mark 6. Put the mushrooms in a small roasting tin, scatter over the garlic, chilli and pancetta (optional) and add 2 thyme sprigs. Drizzle with 1 tbsp of the oil and cook for 15-20 minutes until the pancetta is crisp. Discard the thyme.
2. Meanwhile, put the kale in a serving bowl and add the remaining oil, the lemon juice and a pinch of sea salt. Using your hands, massage the leaves for 3-4 minutes until soft and shiny. 3. Stir in the lentils and roasted mushrooms and all their juices. Strip the leaves from the remaining thyme sprigs and sprinkle over. Serve warm or cold.