Roasted Kale, Chestnut Mushrooms and Goat's Cheese Warm Salad

Ingredients

  • 240g chestnut mushrooms, halved or quartered if large
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 1 red chilli, seeded and finely chopped
  • 320g cooked beetroot, cut into wedges
  • 1 tbsp sherry vinegar
  • 120g kale, washed, dried, stalk removed and roughly chopped
  • ½ tsp crushed chilli flakes
  • 200g goat’s cheese, cut into wedges
  • 2 tbsp chives, 1 tbsp finely chopped and 1 tbsp chopped into 3cm pieces
  • 2 tbsp toasted pine nuts

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
349g per serving
17% %GDA
Fat
27.00g per serving
39% %GDA
Saturates
10.50g per serving
53% %GDA
Sugars
8.00g per serving
9% %GDA
Salt
1.20g per serving
20% %GDA

Method

  1. Preheat the oven to 200C/fan 180C/gas 6.

  2. Place the chestnut mushrooms and beetroot onto a large oven tray and drizzle with 1 tablespoon of the olive oil, some salt, black pepper and the chopped chilli. Toss together then place into the oven to roast for 15 minutes until just tender.

  3. Scatter the kale over a large oven tray and drizzle with 2 tbsp of the olive oil, some salt, black pepper and the crushed chilli flakes. Toss together, massaging the oil into the kale until totally coated.

  4. Place the kale tray in the oven for 5 minutes until just crispy – be very careful as it can over cook quite quickly!

  5. When the vegetables are ready, pour the vinegar over the top and toss together until all the roasted vegetables are coated in the vinegar, mushroom juice and chilli oil mixture.

  6. Remove and divide between serving plates, layering up the kale, mushrooms, beetroot and goat’s cheese. Scatter with the chives and pine nuts and serve straight away.