Best Diet Recipes: Kale and Roasted Red Veg Salad
I like to use a mix of large and cherry tomatoes for this recipe. It looks lovely and gives different textures. The kale goes lovely and crunchy, but be careful not to overcook it as it seems to go from crisp to frazzled in a matter of minutes. A note from Eatopic: You can buy bags of ready-prepared kale in the supermarket. If you’re preparing it yourself strip the leaves off the tough stalks, discard the stalks and roughly tear the leaves.
Ingredients
- #For the Salad#
- 300g vine-ripened tomatoes, cut into quarters if small or eighths if large
- 2 red romero peppers, seeds removed, cut into 2cm slices
- 1 medium red onion, cut into 1cm slices
- 3 sprigs fresh rosemary, needles pulled off
- 100% extra virgin olive oil spray
- Pinch of flaked sea salt, such as Maldon
- 1 x 400g tin butter beans, drained and rinsed
- #For the Kale#
- 100g kale (prepped weight), stalks removed, washed and dried
- 100% extra virgin olive oil spray
- Pinch of flaked sea salt, such as Maldon
- #For the Dressing#
- 1-2 teaspoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/2 mild red chilli, seeds removed, finely chopped
Instructions
- Preheat a fan oven to 200°C.
- Tip the tomatoes, peppers and onions onto a large non-stick roasting tray and toss with the rosemary needles, olive oil and some salt. Roast for 20-25 minutes until softened and sticky. Stir in the butter beans and roast for a further 2-3 minutes to heat through.
- Spray the kale with olive oil and sprinkle with salt. Use your hands to rub the oil into the kale, covering it evenly. Roast for 7-9 minutes until crisp and then remove from the oven.
- To make the dressing, whisk the oil, lime juice and chopped chilli together.
- Toss everything together and serve.