This Kale & Roasted Radish Salad, with ingredients sourced locally, is bound to take center stage on your stay home dinner table! It is simple to prepare and packed full of vitamins and nutrients! Best of all, its extremely TASTY!
Ingredients
150 gm VertiVegies Tuscan Kale
180 gm mini red radish
5 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1/4 small red onion
1/3 cup feta cheese
1/3 cup toasted pine nuts
Coarse sea salt
Crushed black pepper
Recipe
Preheat your oven to 230C.
Quarter radishes and toss with 2 tbsp of extra virgin olive oil and two healthy pinches of salt and pepper (to taste). Arrange mini red radish's on a baking tray lined with baking paper and place in the oven for 12 minutes or until radish's turn light golden brown.
In a large bowl, whisk in lemon juice, remaining olive oil and a pinch of salt until well mixed.
Separate VertiVegies Tuscan Kale leaves and add them to the large bowl, mix well and allow to stand for at least 5 minutes.
Add roasted radish to the mix and transfer to a serving plate. Sprinkle with crumbled feta cheese and toasted pine nuts before serving.
Pro Tip
If you intend on keeping the salad overnight, omit tossing it with the dressing. Salad leaves stay fresher for longer when kept dry.