Mondays always seem to come around quickly which for me means a day of admin and planning the week ahead. Last night I got home from a great weekend of skiing where there was lots of eating and drinking so I feel ready to get back to normal and get some veggies in me. I thought it would be nice to share one of my recipes from last week which we thought was particularly tasty.
I also have some exciting news that from the 5th-10th March I will be having a Pop-Up at the Leadenham Teahouse where I shall be serving delicious vegetarian lunches alongside the Teahouse's usual coffee and cakes. We will be opening Monday - Friday 10am-4pm and Saturday 9am-12.30pm. It would be great to see some of you there if you have any free time throughout the week.
This salad is really fresh and can be eaten hot or cold. The honey & mustard dressing adds a little sweetness and brings the dish together. Don't worry if you don't have all the ingredients, the kale can be substituted for another green leafy veg and the broccoli for cauliflower or carrots.
Ingredients (serves 2 as a main or 4 as a side salad)
x3 handfuls kale
150g pre-cooked puy lentils
x1 clove garlic
Pinch of salt & black pepper
x1 handful flaked almonds
x2 tbsp vegetarian parmesan
x2 tbsp olive oil
x1 tbsp wholegrain mustard
x1 tsp runny honey
x1 juice & zest of a lemon
Preheat the oven to 170C. Cut the broccoli into small florets, pour over a little olive oil, salt and pepper and mix well before placing onto a roasting tray. Place the whole garlic clove on the tray as well with a splash of oil and cook for 20 minutes or until the broccoli starts to colour. Place the cooked garlic clove to one side and pour the cooked broccoli into a serving bowl.
Make the dressing by mixing all the ingredients in a jug. Crush the cooked garlic clove and mix this in too.
Wash the kale and tear into small pieces. Massage a tablespoon of dressing into the kale and place onto a roasting tray. Cook for 15 minutes or until the kale starts to crisp at the edges.
Gently mix the kale into the broccoli along with the lentils. Slice the cucumber and radishes into thin rounds and scatter on top of the salad along with the almonds, parmesan and remaining dressing. Toss everything together and serve.