Preheat oven to 180°C and line a baking tray with baking paper.
Place broccolini, whole garlic cloves and olive oil on the pan. Toss to coat then place in the oven to cook for 10 minutes.
Add kale leaves to the baking tray and sprinkle with salt. Toss to combine then re turn to the oven and cook for a further 10 minutes.
In the meantime, prepare the marinade by combining the turmeric and yoghurt in a bowl. Add the mushrooms and coat with the marinade.
To toast the pumpkin seeds, combine the curry powder with 1 tsp olive oil. Place a small frying pan over medium heat. Add seeds to the pan and cook, stirring for 2-3 minutes. Remove from the pan and set aside.
In a large bowl, combine the lentils with the cooked kale and broccolini. Squeeze the cooked garlic from each clove into the bowl. Add lemon juice and chopped parsley. Stir to combine.
Heat a grill plate or bbq over medium-high heat. Brush lightly with oil. Place marinated mushrooms on the grill, gill side down and cook for 3-4 minutes. Flip and cook for a further 3-4 minutes.
Serve grilled mushrooms with the lentil salad and top with natural yoghurt and spiced pumpkin seeds.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper.
Place broccolini, whole garlic cloves and olive oil on the pan. Toss to coat then place in the oven to cook for 10 minutes.
Add kale leaves to the baking tray and sprinkle with salt. Toss to combine then re turn to the oven and cook for a further 10 minutes.
In the meantime, prepare the marinade by combining the turmeric and yoghurt in a bowl. Add the mushrooms and coat with the marinade.
To toast the pumpkin seeds, combine the curry powder with 1 tsp olive oil. Place a small frying pan over medium heat. Add seeds to the pan and cook, stirring for 2-3 minutes. Remove from the pan and set aside.
In a large bowl, combine the lentils with the cooked kale and broccolini. Squeeze the cooked garlic from each clove into the bowl. Add lemon juice and chopped parsley. Stir to combine.
Heat a grill plate or bbq over medium-high heat. Brush lightly with oil. Place marinated mushrooms on the grill, gill side down and cook for 3-4 minutes. Flip and cook for a further 3-4 minutes.
Serve grilled mushrooms with the lentil salad and top with natural yoghurt and spiced pumpkin seeds.