- 1 large butternut squash
- 2 medium sized beetroot
- 200g Belazu organic lentils
- 200g Belazu siyez
- Pomegranate molasses
- 4 large oranges
- Belazu verdemanda extra virgin olive oil
- 200g kale
- Salt and pepper
Cut the butternut squash into thick slices and roast until cooked through in a hot oven 200C.
Cut the beetroot into wedges and also roast in the oven, till softened.
Bring 1L of water to the boil add 1 tspn of salt and add 200g of siyez and reduce to a simmer, cook for 12 minutes then drain till cool.
Cut out woody stalks from the kale and deep fry (make sure the kale is dry)
For the dressing:
Cut the oranges into wedges and roast on the highest oven setting or under a hot grill, cook until blackened/burnt, allow to cool, then squeeze out the juice. Add equal amount pomegranate molasses and olive oil together and season to taste.
In a big bowl mix the siyez, squash, beetroot, lentils and dress with the burnt orange dressing and scatter over the crispy kale.