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.
- Time: 60 min
- Servings: 2
Source: RecipeMatic
Ingredients
- #For the Salad#
- vine-ripened tomatoes, cut into quarters if small or eighths if large
- red romero peppers, seeds removed, cut into 2cm slices
- medium red onion, cut into 1cm slices
- sprigs fresh rosemary, needles pulled off
- % extra virgin olive oil spray
- of flaked sea salt, such as Maldon
- x 400g tin butter beans, drained and rinsed
- #For the Kale#
- kale , stalks removed, washed and dried
- #For the Dressing#
- teaspoons extra virgin olive oil
- tablespoons freshly squeezed lime juice
- mild red chilli, seeds removed, finely chopped