A Winter Salad - CERES Fair Food
We know kale isn't for everyone, but have you tried massaging it gently with lemon and olive oil?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ceresfairfood.org.au.
Ingredients
- 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
- 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
- A small bunch green (curly) kale, leaves removed and torn into bitesize pieces, stems discarded
- 1 avocado
- Cheese – you could do fried halloumi, or feta, or goats curd or parmesan or tempeh or skip the cheese all together
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