Parmesan, Kale and Beetroot Salad
Mulled Wine Pickled Grapes
Ingredients (serves 2 as lunch or 4 as a side)
Olive oil
Apple Cider vinegar
3 handfuls curly kale
1 large beetroot
1 jar pickled grapes
Parmesan
Oregano
Chilli flakes
Salt and Pepper
Optional to make a more substantial meal: butter beans/cooked lentils/ pasta
Method:
Preheat the oven to 180C.
Peel and cut the beetroot into chunks.
Place in a baking dish with a generous drizzle of olive oil. Season with salt and pepper and a sprinkle of chilli flakes and oregano.
Cook the beetroot for 20 minutes or until soft.
While the beetroot is cooking, wash the kale and remove the hard stem. Cut into medium sized pieces and place in a bowl with 2 tbsp of olive oil, salt and pepper.
Massage the kale with your hands until it has changed in colour to a dark green and has softened, about 5-10 mins). This may seem like a long step but it makes all the difference I promise!
To make the salad dressing combine 2tbsp olive oil, 1tbsp apple cider vinegar, salt, pepper and a pinch of oregano. Shake and adjust to taste.
Drain pickled grapes and slice in half.
When the beetroot is ready, combine with the kale, salad dressing, grapes and a generous grating of parmesan.
Toss until all combined.
Serve immediately with your favourite protein and some extra parmesan on top!
If you want a more substantial meal, add in a tin of drained lentils, butter beans or some cooked pasta (adjust seasoning to taste)