Garlic mushroom and Stuffed pepper Salad

Get the grill ready and prepare the stuffed pepper by slicing it lengthways and removing the seeds. You can use any type of cream cheese in the pepper, this time round we went for Chili Philadelphia; spoon it in and leave under the grill until browned off.

As with the previous salads spill the kale into the bowl, tear up some baby gem lettuce.

No honey or oil with this one as the prepared roasted butternut squash and garlic mushrooms will provide a flavoursome coating for the greens.

Chop a generous portion of mushrooms. Crush and dice a clove of garlic and chuck into a frying pan to heat up with some butter or rapeseed oil.

When the oil is sizzling, put the chopped mushrooms in the pan to brown. Once the mushrooms are done, leave them to cool.

Check on the chili; make sure it's not burning!

when it's all cool, add the squash, mushrooms and cherry tomatoes into the leaves and give it all a good stir.

Pop the pepper on the side and you're done!

Enjoy!