Roasted Kale, Chestnut Mushrooms and Goat's Cheese Warm Salad


  • 240g chestnut mushrooms, halved or quartered if large
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 1 red chilli, seeded and finely chopped
  • 320g cooked beetroot, cut into wedges
  • 1 tbsp sherry vinegar
  • 120g kale, washed, dried, stalk removed and roughly chopped
  • ½ tsp crushed chilli flakes
  • 200g goat’s cheese, cut into wedges
  • 2 tbsp chives, 1 tbsp finely chopped and 1 tbsp chopped into 3cm pieces
  • 2 tbsp toasted pine nuts


Calories columnFat columnSaturates columnSugars columnSalt column
349 per serving
17% %GDA
27g per serving
39% %GDA
11g per serving
53% %GDA
8g per serving
9% %GDA
1.20g per serving
20% %GDA


  1. Preheat the oven to 200°C/fan 180°C/gas 6.

  2. Place the chestnut mushrooms and beetroot onto a large oven tray and drizzle with 1 tablespoon of the olive oil, some salt, black pepper and the chopped chilli. Toss together then place into the oven to roast for 15 minutes until just tender.

  3. Scatter the kale over a large oven tray and drizzle with 2 tbsp of the olive oil, some salt, black pepper and the crushed chilli flakes. Toss together, massaging the oil into the kale until totally coated.

  4. Place the kale tray in the oven for 5 minutes until just crispy – be very careful as it can over cook quite quickly!

  5. When the vegetables are ready, pour the vinegar over the top and toss together until all the roasted vegetables are coated in the vinegar, mushroom juice and chilli oil mixture.

  6. Remove and divide between serving plates, layering up the kale, mushrooms, beetroot and goat’s cheese. Scatter with the chives and pine nuts and serve straight away.