A lovely mixture of colour, texture and tastes that will warm your belly and nourish you and those you love this season.
What you’ll need:
1 bunch kale
1/8-1/4 cup feta
Olive oil, drizzle
Balsamic vinegar, to taste
1 cup grape tomatoes, halved
6 medium mushrooms
Sea salt, to taste
Black pepper, to taste
1 tsp roasted garlic
1/2 cup walnut pieces
1/2 cup chopped dates or dried apricots (optional)
De-stem and chop kale. Stir-fry in lightly in coconut or olive oil and set aside.
Stir-fry mushrooms, sea salt, black pepper and roasted garlic puree. Add kale back into this mixture and set aside.
In a separate bowl, mix grape tomatoes, walnut pieces, feta cheese and your choice of chopped dates or dried fruit. Drizzle with olive oil, balsamic vinegar and mix well.
Hint: To change up the variety of this salad, drizzle with your favourite flavoured olive oil and balsamic vinegar.
Add kale mixture into bowl and lightly toss together before serving.