Skip to content
World Food
  • Home
  • About us
  • Recipes
    • Fusion
    • African
    • European
    • Indian
    • Japan and China
    • Middle east
    • Southeast Asia
    • Vegetarian
      • Vegetarian
      • Vegan
    • South American
    • Pickles and ferments
  • Travel
    • Off the eaten track
    • All travel
  • Contact us

Marinated kale with avo and roast veggies

  • March 25, 2020March 25, 2020
  • by Jono

A glorious feast of a salad, this elevates the already fantastic kale to new heights. We added some smoked chicken for protein, but feel free to substitute for a poached egg or some chickpeas.

A glorious bowl of goodness

The idea of marinating kale comes from Yotam Ottolenghi’s fabulous book “SIMPLE”, and its a fabulous one – it takes away all the sharpness from the kale, and infuses it with loads of delicious flavours. And the bonus of eating it “raw” means that you don’t lose any of the vitamin C.

Print

Marinated kale with avo and roast veggies

Course Main Course, Salad
Cuisine Fusion, Mediterranean
Prep Time 40 minutes

Ingredients

Kale

  • 1 large bunch curly kale, stems removed and roughly chopped
  • 1 glug olive oil (about 2 tbsp)
  • 2 tsp honey
  • 1 garlic clove, crushed
  • 1 tsp salt
  • juice and zest of a lemon
  • 1 green chilli, chopped (Optional)

Other

  • 300g Roasting veggies of your choice – we used butternut, red onion, zucchini, green and red pepper If using hard veggies and soft ones, then pre-cook the hard veggies in the microwave first.
  • 1 ripe avo, cut into slices
  • 1 smoked chicken breast Or your protein source of choice, see above.
  • 1 tbsp toasted seeds
  • 2 tbsp double thick yogurt, to serve

Instructions

  • If using an oven, preheat to 200C. If you have an air fryer, no need.
  • Mix all the ingredients for the Kale together in a large bowl, and massage with your hands for around 5 minutes, until the kale leaves have started to wilt and everything is evenly coated.
    Leave to marinade for 30 minutes.
  • While this is on the go, precook any hard veg eg. butternut in the microwave, and then throw the veg together with some salt and pepper into a hot oven or air fryer. Roast until golden and crunchy outside and soft inside.
  • Once the kale is marinated, layer everything together, sprinkle seeds on top, and add a final drizzle of olive oil. Put a blob of yogurt on top once dished.

Love this? Share it!

  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to print (Opens in new window)
  • More
  • Click to share on Pocket (Opens in new window)
  • Click to share on Telegram (Opens in new window)
  • Click to share on Skype (Opens in new window)
Off the eaten track – Martvili, Georgia
Pantry-staple aubergine parmigiano lasagna
Jono
easy gluten-free healthy kale marinated massage quick roast salad summer vegan vegetables vegetarian veggies yum

Related articles

Grilled summer squash and preserved…
Perfect tofu kofta (Turkish meatball)…
Homemade oat trofie with mushroom…
Fluffy oat pilau with lentils…
Aubergine and black bean sauce…
Oat risotto with roast mushrooms…
Cauliflower ginger miso soup
Chilled cucumber, cauliflower and ginger…
Chickpea fusilli with basil pesto…
Beetroot pappardelle with ricotta and…

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More fantastic food!

  • Thai curry base with variationsThai curry base with variations
  • Quick Thai mango saladQuick Thai mango salad
  • Patlican salata (braai slaai!)Patlican salata (braai slaai!)
  • Pantry-staple aubergine parmigiano lasagnaPantry-staple aubergine parmigiano lasagna
  • Fat free Chimichurri sauceFat free Chimichurri sauce
  • No-butter chickenNo-butter chicken
  • Conchiglie with aubergine and olivesConchiglie with aubergine and olives
  • Greek aubergine, sardine and olive saladGreek aubergine, sardine and olive salad
  • Grilled aubergine with tomato and orange blossom water.Grilled aubergine with tomato and orange blossom water.
  • Oat risotto with roast mushrooms and peasOat risotto with roast mushrooms and peas

We know it’s tough staying up to date with everyone! Drop your email in the box and we’ll let you know when new recipes come out :) No spam, promise!

Random Posts

  • Aubergine and chick pea curryAubergine and chick pea curry
  • Conchiglie with aubergine and olivesConchiglie with aubergine and olives
  • Perfect tofu kofta (Turkish meatball) feast!Perfect tofu kofta (Turkish meatball) feast!
  • Pickled jalapeno chillisPickled jalapeno chillis
  • Fluffy oat pilau with lentils and orange blossomFluffy oat pilau with lentils and orange blossom

Drop us a message!


    Theme by Colorlib Powered by WordPress