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Roast Butternut Squash and Crispy Kale..
Ingredients
  • 130g Blackberries
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Cider Vinegar
  • 2 tsp Wholegrain Mustard
  • 1 medium Butternut Squash
  • 3 tbsp Olive Oil
  • 4 Garlic cloves, lightly bashed
  • 2 sprigs Rosemary
  • 80g Curly Kale, sliced
  • 100g Vegan Feta, crumbled
  • 40g Hazelnuts, toasted and roughly chopped
Steps
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