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Warm salad of chargrilled pumpkin with spicy mushrooms and kale
Fruit and vegetables
1kg/2lb 4oz
pumpkin
or squash (such as kuri, onion, butternut), peeled, seeds removed, cut into 2.5cm/1in thick wedges
200g/7oz
kale
or cavolo nero, tough stems removed
1
lemon
, juice only
500g/1lb 2oz mixed
mushrooms
(such as oyster, chanterelle, shiitake), sliced if large
2
garlic
cloves, sliced
Tins, packets and jars
pinch
dried chilli
flakes
Cooking ingredients
olive oil
handful
pumpkin seeds
and sesame seeds, toasted, to serve
2 tbsp
honey
2 tbsp
soy sauce
1 tbsp
sesame oil
1 tsp
five-spice powder
2 tbsp
miso
paste
Dairy, eggs and chilled
2 tbsp
butter
Meat, fish and poultry
1 tbsp
mirin
Back to recipe
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