Warm curly kale and Kabocha squash salad

Comes January everyone is talking about New Year resolutions that involve dieting, detoxing, healthier eating habits. A lot of unnecessary deprivation in my opinion.

Instead I have decided to be more experimental and try out as many new ingredients as I can and try to eat as seasonally as possible.

So it was with baited breath that I concocted this dish a couple of evenings ago. The curly kale represents the season and the squash the new and it’s perfect to take to work in your lunchbox as it works reheated too.

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.