A Favourite Summer Salad,
If you like sun-dried tomatoes and olives you will love this. Using kale breaks away from using traditional lettuce and the kumara is sweet and crispy. Avocado (or guacamole) is also a nice addition and gives a lovely texture on the side to this salad.
KALE, SUN-DRIED TOMATO, OLIVE & KUMARA SALAD
1 large kumara, peeled or well scrubbed
2 tablespoons ghee or coconut oil
salt and pepper
200g kale, coarse ribs removed
2 tablespoons apple cider vinegar
4 tablespoons BESTOW BEAUTY OIL
juice of 1/2 lemon
100g sundried tomatoes in oil (drained weight) finely chopped
100g pitted black olives, finely chopped
100g pine nuts
Preheat the oven to 200deg C fan bake
Cut the kumara into cubes, place onto a roasting tray with either the ghee or coconut oil, salt and pepper. Bake 45 mins or until crispy.
Add the kale to a food processor and pulse a few times to break it down into little pieces. Tip it into a large salad bowl with BESTOW BEAUTY OIL, vinegar, salt and pepper, the lemon juice, sun-dried tomatoes and olives. Toss the salad well so all the ingredients are evenly coated in the dressing.
When the kumara chunks are cooked remove from the oven and stir them through the salad.
Finally, heat a frying pan over a medium heat and dry-fry the pine nuts for a few minutes or until golden brown. (Watch carefully when cooking these as they burn easily.) Remove from the heat and sprinkle on to the salad.
This tastes delicious warm or cold.
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