Ingredients
Roast veg:
Pumpkin or butternut or sweet potatoes – we used a quarter of a pumpkin and one medium purple sweet potato.
1 400g can chickpeas, drained, rinsed and dried thoroughly with a tea towel
Olive oil, a few glugs
Big pinch on cinnamon
Salt and pepper
Herby sauce:
Walnuts, about a cup, toasted. You could also use a similar amount of almonds or 1/2 cup pine nuts
A bunch – about 60g herbs such as parsley, dill or basil
Big handful – about 30g roquette
1 small clove of garlic, grated. You could leave this out or use garlic infused oil if you’re taking a low FODMAP route.
Olive oil, 1/4 cup or more
Juice of 1/2 large lemon
Salt and pepper
Salad:
A small bunch green (curly) kale, leaves removed and torn into bitesize pieces, stems discarded
Juice of 1/2 large lemon
Olive oil, a few glugs
Salt and pepper
1 avocado
Cheese – you could do fried halloumi, or feta, or goats curd or parmesan or tempeh or skip the cheese all together
Summary
We know kale isn’t for everyone, but have you tried massaging it gently with lemon and olive oil? It goes from sturdy to tender which allows it to be used in this hearty winter salad. It’s yummiest made fresh with warm roast veg, chickpeas and halloumi, but left overs make a pretty darn good work lunch situation!
A Winter Salad
Roast veg: Preheat oven to 220 degrees C. Cut your veg into chunks and spread evenly over an oven tray (don’t crowd the tray!). Drizzle liberally with olive oil, salt, pepper and a pinch of cinnamon. Toss to coat evenly. Roast veg for an hour or more, turning them every so often until everything is crispy and caramelised. On a seperate tray, toss your chickpeas in oil and salt and pepper. Roast simultaneously until golden and crunchy, they usually take a little less time than the veg.
Pesto: Bung everything in a food processor and whizz to desired texture. we left ours going for about 3 mins, stopping to scrape the bowl and adding oil and a bit of water to loosen it. Taste and adjust seasoning.
Salad time: Combine lemon juice, oil and salt and pepper in a small bowl and then pour it evenly over the kale. Using your hands, massage the dressing into the kale for a couple of minutes until it’s tender. Top kale with roast veg, chickpeas, chucks of avocado, cheese (if using) and dot the pesto over the top.
Hints and Tips
This recipe was inspired by a combination of recipes by George Eats.
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