It’s time for a light meal, perfect lunch for work or light dinner at home. This salad is the beginning of our experimenting with kale. Some people love it, others hate it. We’ve just begun our journey with kale and discover its flavor and possibilities.
Ingredients (serves 1):
handful of kale
handful of rocket
½ sweet potato
1/3 red bell pepper
5-6 cherry tomatoes
1/2 apple
2 tbsp roasted sunflower seeds
1-2 tbsp olive oil
salt
black pepper
1/3 tsp sweet pepper
Orange dressing:
fresh juice of 1/2 orange
1 tbsp olive oil
1 tsp agave syrup
1/2 tsp mustard
salt
black pepper
Instructions:
Preheat the oven t 200 degrees C (grill mode - if available). Peel sweet potato and cut it into sticks. Sprinkle it with some olive oil, season with some salt, black pepper and sweet pepper. Mix well, lay sweet potato on a baking pan covered with baking sheet and grill for about 20-25 minutes. Blanch kale leaves: stir them into boiling water for a minute or two. Then immediately run under cold water. Remove any thick stems and put the kale and rocket on a plate. Cut cherry tomatoes into halves and red pepper into slices. Peel the apple and cut it into sticks/ slices. Put the veggies and the apple on the top of kale and rocket. Combine all dressing’s ingredients and pour it on top of the salad. Sprinkle the salad with roasted sunflower seeds. Put roasted sweet potato on top of the salad. Enjoy!
Etykiety: english, gluten free, kale, lunchbox, recipes, salad
