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Kale and squash Caesar salad
Fruit and vegetables
1 small
butternut squash
(about 500g/1lb 2oz prepared weight), peeled and cut into 2cm/¾in cubes
150g/5½oz whole leaf
kale
, stems removed and leaves torn slightly
2
oranges
, juice of 2 and finely grated zest of 1
1 tbsp
lemon juice
1 small
garlic
clove, grated or crushed
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
4 tbsp
olive oil
salt
1 tbsp
olive oil
1 tsp ground
cinnamon
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
20g/¾oz
Parmesan
(or alternative vegetarian hard cheese), finely grated, plus 25g/1oz, shaved, to serve
90g/3¼oz Greek-style
yoghurt
20g/¾oz
Parmesan
(or alternative vegetarian hard cheese), finely grated
Other
100g/3½oz sourdough or ciabatta (about 2 thick slices), crusts removed and cut into 2cm/¾in cubes
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