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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.