Roots and kale salad

Name: Roots and kale salad
Yield: 2 servings
Cuisine: British
Ingredients: Root vegetables of choice - today i used 3 carrots and 1 small head of celeriac; peeled and chopped into bite-sized chunks; 2 tbsp olive oil; 1 tsp fennel seeds; Salt and pepper; Kale - 150g or so, torn into easy-to-eat size pieces; Feta; Seeds of 1 pomegranate; 2-3 tbsp pumpkin seeds, toasted; 2 tbsp olive oil; 2 tbsp apple cider vinegar; 1-2 tsp runny honey; pinch salt

Alessandra @alessa

A more substantial version of my kale and feta salad with added root vegetables 😋
#salad #saladcontest

Alessandra @alessa

A more substantial version of my kale and feta salad with added root vegetables 😋
#salad #saladcontest

Saved

Ingredients

2 servings

Root vegetables of choice - today i used 3 carrots and 1 small head of celeriac; peeled and chopped into bite-sized chunks
2 tbspolive oil
1 tspfennel seeds
Salt and pepper
Kale - 150g or so, torn into easy-to-eat size pieces
Feta
Seeds of 1 pomegranate
2-3 tbsppumpkin seeds, toasted
Dressing
2 tbspolive oil
2 tbspapple cider vinegar
1-2 tsprunny honey
pinchsalt

Saved

Steps

1

Preheat oven to 200c. Put the veg in a bowl. Add the olive oil, fennel seeds and season. Put on a lined baking tray and cook until tender - probably 20-25 mins.
2

Meanwhile, make the dressing by mixing all the ingredients together.
3

Put the kale in the serving dish. Pour the dressing in and massage the kale with your hands. Seriously. This makes a big difference as the kale becomes softer and easier to eat.
4

Crumble some feta into the kale. Sprinkle some of the pomegranate seeds and some of the pumpkin seeds in.
5

Add the warm roasted roots. Fold everything together gently.
6

Sprinkle a few more pomegranate seeds and pumpkin seeds on top. Enjoy 😋