Category Archives: Salads

Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan

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Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan
 
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Another delicious recipe that I found in Ottolenghi’s cookbook. An amazing taste explosion!
Author:
Recipe type: Salads, Vegetables
Serves: 6

Ingredients
  • 5 med Sweet Potatoes – scrubbed clean (unpeeled) and diced into 1-2cm cubes (approx 1kg)
  • 40g Pecan Nuts – broken up into pieces
  • 6 Spring Onions – finely chopped
  • 6 Tbs Parsley – finely chopped
  • 6 Tbs Coriander – finely chopped
  • ⅓ tsp dried Chilli flakes
  • 30g Sultanas or Raisins
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Tbs Extra virgin Olive Oil
  • 2 Tbs Maple Syrup
  • 1 Tbs Sherry vinegar or Red wine vinegar
  • 1 Tbs Lemon juice
  • 2 Tbs Orange juice
  • 2 tsp grated Ginger
  • ½ tsp ground cinnamon

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Place the Sweet potatoes in a large bowl, spray with Olive oil and season
  3. Lay on a non-stick baking tray, on one layer
  4. Roast for approx. 45min in the centre of the oven
  5. In a separate baking tray, spread the pecans and roast in the same oven for approx. 5-7min or until lightly browned.
  6. Remove and put aside
  7. Meanwhile place all the dressing ingredients in a bowl and whisk
  8. Once the Sweet potatoes are cooked, remove and transfer to a very large bowl
  9. Add the parsley, coriander, spring onions, chilli, pecans and sultanas
  10. Toss to combine well
  11. Add the dressing and stir thru using a large plastic spoon
  12. Taste and season
  13. Divine!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 04/30/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 64: May 1, 2013′ @ http://www.thetastyalternative.com and to vegetarian mamma and the Nourishing Goument and to ‘Healthy Vegan Friday’ @ http://www.carrieonvegan.com

Cannellini Bean Salad with Wilted Spinach & Roasted Tomatoes – GF, Vegan

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Cannellini Bean Salad with Wilted Spinach & Roasted Tomatoes – GF, Vegan
 
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A great combination for a salad, quick and easy and most of all delicious!
Author:
Recipe type: Salads, Vegetables
Serves: 4

Ingredients
  • A sm punnet of either small cherry or plum tomatoes – cut in half
  • 4 garlic cloves – sliced and diced
  • 1 red onion – sliced and diced
  • 2 cans of cannellini beans – approx 400g per can – drained & thoroughly rinsed
  • 1 large handful of parsley – leaves only – finely chopped
  • 1 large handful of coriander – leaves only – finely chopped
  • Juice of 1 lemon
  • 1 tsp Harissa Spice
  • 400g tender stem Broccoli – washed well, leaves removed, ends chopped off (approx ½cm)
  • 400g Spinach leaves
  • Extra Virgin Olive Oil
  • Dry Basil
  • Crack pepper
  • Rock Salt

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Place the tomatoes (cut side up) on a not stick baking tray
  3. Spray with Olive oil, season and sprinkle some dried basil over each tomato half
  4. Bake for approx 25min
  5. Meanwhile in a large frying pan, gently cook the onions and ½ of the garlic in some filtered water or 1 tsp of olive oil
  6. Add the cannellini beans and the harissa
  7. Season and combine well
  8. Cook for a further 5 minutes
  9. Add the Parsley, Coriander and lemon juice
  10. Combine well and put to the side
  11. Meanwhile blanch the broccoli in some salted water – to do this bring a saucepan ¾ filled with salted water to boil. Add the broccoli. As soon the water begins to boil again cook the broccoli for 2-3 min max. Remove with tongs and do the next batch.
  12. Spray the broccoli with Olive oil
  13. Season with Cracked Pepper and Rock salt
  14. Sprinkle the ½ of the remaining chopped garlic over the broccoli
  15. In the same saucepan you blanched the broccoli in, add 1 Tbs water and the Spinach, throw in the remaining chopped garlic on top
  16. Allow to wilt with lid on
  17. To assemble the plate:- Add some cannellini beans, broccoli on the side and slightly on top, Spinach to the side and the roasted tomatoes scattered on top
  18. Delicious!

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This recipe has been submitted to ‘Fat Tuesday: February 26, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 02/26/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 56: February 27, 2013′ @ The Tasty Alternative and to ‘glutenfreefridays #29′ @ VEgetarian Mamma and to ‘Allergy Friendly Friday‘ @ http://cybelepascal.com

Chargrilled Broccoli & Asparagus, with toasted almonds, chilli and garlic – GF, Vegan

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Chargrilled Broccoli & Asparagus, with toasted almonds, chilli and garlic – GF, Vegan
 
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A delicious vegetable side dish. Simple and quick to make!
Author:
Recipe type: Vegetables, salad
Serves: 4-6

Ingredients
  • 2 Broccoli heads – cut into bite size pieces
  • (or tenderstem broccoli / broccolini)
  • a bunch of Asparagus – ends broken off
  • 180g cherry tomatoes – halved
  • 4 garlic cloves – finely sliced
  • 2 mild chillies – finely sliced
  • Extra virgin olive oil
  • 1 packet rocket/spinach leaves – or 200g
  • 30g flaked almonds – lightly toasted
  • Parmesan shaving (optional)
  • Cracked pepper
  • Rock salt
  • DRESSING
  • Juice of ½ an orange
  • Juice of 1 lemon
  • 1 Tbs Olive oil
  • 1 Tbs Cider vinegar

Instructions
  1. In a large saucepan bring some water to boil
  2. Blanch the broccoli in batches. i.e submerge a portion of broccoli in the boiling water, bring to boil again and cook for 2min only. Remove with tongs or a slotted spoon and submerge in cold or preferably ice cold water to stop further cooking. Remove and strain
  3. Do this until all the broccoli is cooked
  4. Meanwhile pre-heat a large cast iron ribbed griddle pan on high heat for approx 5-10min
  5. Chargrill the broccoli until you get those lovely griddle lines on either side
  6. Then do the asparagus
  7. Place the chargrilled broccoli & asparagus in a very large bowl and put to the side
  8. While your chargrilling, in a small saucepan cook the garlic and chillies in some olive oil on med to low heat. Cook until garlic is slightly golden. Do not burn garlic.
  9. /2 way thru add the cherry tomatoes, once the tomatoes are semi-soft turn off heat.
  10. Pour this mixture over the broccoli and asparagus mixture and toss
  11. Add salt and pepper, the rocket and spinach leaves, and toss all veg together
  12. Sprinkle over the toasted almonds and top with parmesan shavings.
  13. Serve with slices of lemon or lemon wedges.
  14. Delicious!

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This post was submitted to ‘healthy vegan friday #28′ @ http://veggienook.com and to ‘One Creative Weekend #30‘ @ http://onecreativemommy.com/ and to ‘Slightly Indulgent Tuesday; 02/05/13′ @ http://simplysugarandglutenfree.com and to ‘Fat Tuesday: February 5, 2013′ @ http://realfoodforager.com/ and to ‘Allergy Free Wednesday #53′ @ http://www.tessadomesticdiva.com

Chargrilled Asparagus with Green Lentils, Rocket & Watercress – GF, Vegan

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Chargrilled Asparagus with Green Lentils, Rocket & Watercress – GF, Vegan
 
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This recipe is adapted from one I found in Ottelenghi’s cookbook. High in iron, and a great accompaniment to any dish
Author:
Recipe type: Vegetables, Salads
Serves: 6

Ingredients
  • 200g Green Lentils
  • 150g Watercress
  • 150g mixed rocket leaves
  • 50g flat leaf parsley
  • 50ml extra virgin Olive oil
  • 1 Tbs red wine vinegar
  • 1 garlic clove
  • 450g Asparagus
  • Juice of 1 lemon
  • Cracked pepper
  • Rock salt
  • 100g Pecorino Cheese – shavings (Optional)

Instructions
  1. Wash the lentils thoroughly
  2. Fill a saucepan with filtered water, add the lentils
  3. Bring to boil, then simmer for approx. 15min or until cooked
  4. Meanwhile Place 75g of the watercress, parsley, olive oil, vinegar, garlic & some S&P in a food processor and blend until smooth
  5. Pre-heat a cast iron griddled pan for approx. 5-10min
  6. Add the asparagus and cook on either side for approx. 5 minutes or until chargrilled
  7. Once the lentils are cooked, strain and place in a very large bowl
  8. Pour the watercress mixture on top and combine well, using a very large plastic spoon
  9. Taste and season
  10. Cut the chargrilled asparagus in ½ or ⅓’s
  11. Add the asparagus, remaining watercress and rocket to lentil mixture
  12. Add the lemon juice
  13. Will a large plastic spoon fold in all the ingredients
  14. Garnish with the Pecorino cheese (optional)

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This post was submitted to ‘Fat Tuesday: January 15, 2013Fat Tuesday: January 15, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 01/15/13 ‘ @ http://simplysugarandglutenfree.com/ and to ‘Allergy Free Wednesday # 50′ @ http://www.tessadomesticdiva.com and to http://vegetarianmamma.com and to Vegetarian Mamma @ http://vegetarianmamma.com/ and to ‘Allergy Friendly Friday 1/25/13‘ @ http://cybelepascal.com/

Roasted Squash with shallots & Pinenuts – GF, Vegan

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Roasted Squash with shallots & Pinenuts – GF, Vegan
 
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A really yummy side dish or even have it as a main meal. The textures of the hot, soft roasted squash with the cool finley chopped shallots is really nice.
Author:
Recipe type: Vegetables, salads
Serves: 4

Ingredients
  • 1 Butternut Squash – peeled and diced into approx. 1cm pieces
  • 40g toasted pinenuts
  • 5 thyme sprigs
  • Extra virgin olive oil
  • Rock salt
  • Cracked pepper
  • 1 tsp coconut palm sugar
  • 5 Tbs white wine vinegar (or cider vinegar)
  • 1 bunch of flat leaf parsley – finely chopped
  • 2 shallots – finely chopped
  • 2 garlic cloves – finely chopped

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Season the squash with Olive oil, salt and pepper
  3. Toss to coat evenly
  4. Sprinkle the thyme sprigs on top, taking off a few of the leaves to coat
  5. Lay on a nonstick baking tray on one level
  6. Roast for approx. 45min or until soft and golden
  7. Combine the garlic, shallots and parsley in a bowl and mix well
  8. Meanwhile in a pan heat up the vinegar and sugar on low heat until dissolved
  9. When the squash is ready, pour over the vinegar mixtures, toss well
  10. Add the parsley mixture and toss well
  11. Serve!

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This post was submitted to ‘Allergy Free Wednesday # 49′ @ Tessa the domestic goddess and to ‘Beyond the peel’ @ http://www.beyondthepeel.net and to ‘Vegetarian Mamma’ and to healthy vegan friday #25 @ ‘The Veggie Nook’ and to ‘Allergy Free Friday’ @ http://cybelepascal.com and to ‘Meal Plan Monday #28′ @ http://www.modernalternativekitchen.com/

Caramalised Squash,Carrot & Blanched Broccoli Salad with a Tahini,Mirin & Orange Dressing – GF,Vegan

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Caramalised Squash,Carrot & Blanched Broccoli Salad with a Tahini,Mirin & Orange Dressing – GF,Vegan
 
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The caramalised vegetables add another dimension to this already tasty dish! I love my vegetables and what better way to have them! Enjoy!
Author:
Recipe type: Vegetables
Serves: 4

Ingredients
  • 600g Broccolini or Purple sprouting Broccoli – leaves discarded, and sliced in half if too thick
  • 4 large Carrots – chopped into 1.5 cm chunks
  • 1½ sm Butternut Squash – peeled and Sliced into ½ cm chunks
  • 1 large Red Onion – thinly sliced – I used a mandolin
  • 5 sprigs of Spring Onions – thinly sliced
  • 1 bunch of Parsley – finely chopped
  • 1 Tbs White Sesame Seeds
  • 1 Tbs Black Sesame Seeds
  • VEGETABLE MARINADE
  • Balsamic Vinegar (good quality)
  • A squig of Agave Nectar
  • Sea Salt
  • Cracked Pepper
  • DRESSING
  • 1 Tbs Tahini
  • 50ml filtered Water
  • 1 Garlic clove – finely chopped
  • 1 tsp Bragg Amino (Vegetarian alternative to Soy Sauce)
  • ½ tsp Agave Nectar (can use Maple Syrup)
  • ¾ Tbs Apple Cider Vinegar
  • 1½ Tbs Mirin
  • Juice of 1 Orange
  • Pinch of Sea Salt

Instructions
  1. Pre-heat oven to 160 degree Celsius
  2. Place the Squash and Carrots in a large bowl
  3. Pour over some good quality Balsamic Vinegar (approx 1-2Tbs) and a squeeze of Agave Nectar (approx 1-2 tsp) over the top
  4. Sprinkle some Rock Salt and Cracked Pepper and toss to coat evenly
  5. Spread out on a non-stick baking sheet (on more or less one level) and cover completely with foil. You may need two baking trays.
  6. Bake for 1 hour 15 min
  7. Remove foil and bake for a further 30 min (1hr 45min in total)
  8. Meanwhile, fill a med saucepan with water and bring to boil
  9. Blanch the Broccolini in batches. i.e submerge a portion of broccolini in the boiling water, bring to boil again and cook for approx 2-3min. Remove with tongs, or slotted spoon and submerge in cold or preferably ice cold water to stop further cooking. Do this until all the broccolini is cooked. Broccollini should still be semi hard.
  10. Place the cooked broccolini in a very large bowl and put to the side
  11. Preheat a small cast iron pan on low-med heat for approx 5min
  12. Add the white and black sesame seeds. Toast for approx10 minutes. Or until the white Sesame Seeds start to turn brown and a lovely toasty smell emits
  13. Take seeds off heat and pour evenly over broccolini immediately to discourage further cooking
  14. When the Squash and Carrots have cooked, scatter over broccolini
  15. Scatter onioins, spring onions and parsley over the mixture and stir using two large spoons and combine well.
  16. TO MAKE THE SALAD DRESSING
  17. Place all ingredients in a small bowl, whisk to combine well
  18. Pour dressing over broccolini, Squash and Carrots salad
  19. Toss well to coat evenly
  20. Delicious!
  21. Enjoy!

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Purple Sprouting Broccoli or Broccolini

The Tahini, Mirini and Orange Dressing

This post was submitted to ‘Allergy Friendly Thanksgiving‘ @ http://cybelepascal.com and to ‘healthy vegan friday #16′ @ The Veggie Nook, and to ‘ #glutenfreefridays #13‘ @ Vegetarian Mamma

Greens, Bok Choy, Spinach, Cherry Tomatoes and toasted Pine nuts – GF, Vegan (FODMAP FRIENDLY)

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Greens, Bok Choy, Spinach, Cherry Tomatoes and toasted Pine nuts – GF, Vegan (FODMAP FRIENDLY)
 
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A quick and extremely easy dish to make. Nutritious and delicious!
Author:
Recipe type: Vegetables, Salads
Serves: 4

Ingredients
  • 175g Spinach – roughly chopped
  • 175g Bok Choy – roughly chopped
  • 175g Green – roughly chopped
  • 20 Cherry Tomatoes – halved
  • 1 Tbs Olive Oil
  • ⅓ cup Vegetables Stock
  • 2 Tbs chopped Chives
  • 2 Tbs Toasted Pine Nuts
  • Sea Salt
  • ground White Pepper

Instructions
  1. I used a wok for this but equally you can use a large saucepan or better yet a deep frying pan or skillet.
  2. Heat oil over medium heat, add any thick stems and toss in to cook. Place the lid on to soften quicker. Approx 5min or until soft.
  3. Meanwhile toast the Pine nuts, preferably in a cast iron pan. On the lowest setting toast for approx 5 min, shaking occasionally. Be careful as the nuts will toast quiet quickly once they get going.
  4. Add the rest of the leaves, season and add the vegetable stock.
  5. Cover and allow to wilt – approx 5 minutes
  6. Add the tomatoes, cook for another 2 minutes, add the chives
  7. Serve and scatter the toasted Pine nuts on top
  8. Declicious!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 7/31/12 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy Free Wednesday #28′ @ http://www.tessadomesticdiva.com and to ‘Keep it real Thursday’s @ http://www.beyondthepeel.net and to ‘Summer Salad Sundays! 8/5/2012′ @ http://easynaturalfood.com

Pesto Quinoa tossed in Roasted Veg & Herb Salad – GF, Vegan

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Pesto Quinoa tossed with Roasted Veg & herb Salad – GF,Vegan
 
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I like to bulk cook on the weekends for my lunches for the coming week. That way I don’t have to waste time every night preparing for the next day. This recipe pretty much covers me for the 5 days. I just pop a couple of heaped tablespoons in an air tight plastic container, topped with mixed lettuce leaves and drizzle over some of my dressing. And viola! A nutritiously delicious lunch! If I’ve cooked salmon the night before or some chicken, I’ll add some to my lunch box. I alternate the Quinoa with G/F Pasta, Brown Rice, Millet or Amaranth. All work just as well.
Author:
Recipe type: Salads, Grains
Serves: 5

Ingredients
  • 100g Quinoa – washed thoroughly and allowed to soak until in use
  • ROASTED VEG
  • 1 small Butternut Squash – peeled, diced 1cm cubes (place in a seperate bowl)
  • 3 Carrot – diced
  • 2 Courgettes – sliced
  • 20 Cherry Tomatoes
  • 1 Red Onion – peeled & cut into wedges
  • 1 small Sweet Potato – diced into 1cm cubes
  • ½ Red Pepper – cut into 1cm squares
  • ½ Green Pepper – cut into 1cm squares
  • Balsamic Vinegar
  • Rock Salt
  • Cracked Pepper
  • Hungarian Paprika
  • pinch Chili Flakes
  • Ground Cinammon
  • Dried Thyme
  • Dried Basil
  • GARNISH
  • small bunch of Parsley – finely chopped
  • small bunch of Chives – finely chopped
  • 20 Black & Green Olives
  • 10 Sundried tomaotes – roughly chopped
  • 30g Toasted Pinenuts

Instructions
  1. MAKING THE PESTO QUINOA
  2. Cook the Quinoa either using the directions behind the packet or by following my fool proof directions. You can find this under ‘Techniques’ called ‘Cooking Quinoa’.
  3. Once Quinoa is cooked I like to spread it out on a flat surface to cool.
  4. In a small saucepan on med heat add 1-2 heaped tablespoons of my ‘Basil Pesto’. (Recipe will be posted alongside this post)
  5. Allow the Pesto to heat right thru, and then stir in the Quinoa. Make sure you don’t mash the Quinoa. Try to fold the Pesto thru the Quinoa. This should take only a couple of minutes.
  6. Turn of the heat.
  7. MAKING THE ROASTED VEG
  8. Pre-heat the oven to 160 degrees Celsius
  9. Place the Squash in a separate bowl to the rest of the veg, pour over a few squiggs of balsamic vinegar and toss
  10. Place the Cherry tomatoes in a separate small bowl – season and sprinkle some Basil, put aside
  11. Marinate all the other veg including the Squash with Salt, pepper, chili flakes, cinnamon and paprika. Combine well.
  12. Lay the veg on one level, on two non stick roasting trays – except the tomatoes
  13. Cover completely with foil
  14. Cook for approx 1hr 10min
  15. Remove the foil, add the tomatoes
  16. Cook for a further 20-30min
  17. Remove and allow to cool completely
  18. TOASTING THE PINE NUTS
  19. Pre-heat on the lowest temperature a small non-stick frying pan, preferably a cast iron pan.
  20. Add the Pine nuts and toast for a few minutes. Toss occasionally. Be careful you don’t burn them as they cook quiet quickly.
  21. ASSEMBLING THE DISH
  22. In a very large mixing bowl, add the Roasted veg, sprinkle the quinoa over the top, and gently stir with a large metal spoon
  23. Add the herbs, Olives, Pine nuts and sundried tomatoes
  24. Gently stir in
  25. Store in a large air tight container
  26. Serve with mixed lettuce leaves
  27. Delicious!
  28. Enjoy!

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This post was submitted to ‘Summer Salad Sunday! 6/17/2012′ @ http://easynaturalfood.com and to ‘Slightly Indulgent Tuesday; 6/19/12‘ @ http://simplysugarandglutenfree.com and to ‘Fat Tuesday: June 19, 2012′ @ http://realfoodforager.com

Tuna & Quinoa fresh mixed salad – GF

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Tuna & Quinoa fresh mixed salad – GF
 
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Most of these ingredients I have sitting in the fridge, so when I’m craving a crisp, fresh salad I just throw all the ingredients in a bowl then top with either just the dressing, or when I feel like something more ill throw in the tuna and quinoa. You could easily replace the tuna with salmon, chicken and the quinoa with couscous or millet.
Author:
Recipe type: Salads, Pasta&Grains
Serves: 2

Ingredients
  • MAIN SALAD INGREDIENTS
  • 10 Cherry Tomatoes – sliced in half
  • 8 Kalamata Olives
  • 5 Pickled garlic – thinly sliced
  • 2 Tbs Saukraut
  • 2 sm Carrots – shredded or thinly sliced
  • 1 Gherkin – thinly sliced
  • Handful mixed lettuce leaves – rocket, spinach etc
  • TUNA MIX INGREDIENTS
  • 1 can Tuna in Brine
  • ½ red Onion – sliced and diced
  • ½ red Pepper – sliced and diced
  • 1-2 Tbs vinegar (malt goes well, so would apple cider)
  • Juice of ½ a Lemon
  • Rock salt
  • Cracked pepper
  • 5-10 drops Tabasco
  • DRESSING
  • See my ‘Sweet Tahini Salad dressing’ under ‘condiments’
  • QUINOA
  • See my ‘Cooking Quinoa’ recipe under ‘Techniques’. For this salad recipe, add 2-3 Tbs of finely chopped parsley into the quinoa before you allow it to simmer for 15 min.

Instructions
  1. Place all the ‘Main Salad’ ingredients in a large bowl; lettuce leaves last i.e on top.
  2. In another small bowl place all the ‘Tuna Mix’ ingredients and combine very well. Allowing the tuna mix to marinate for a few hours brings out the flavours even more. I highly recommend but not essential.
  3. Drizzle the dressing over the ‘Main Salad’ ingredients. Stir and toss well.
  4. Pour the ‘Main Salad’ ingredients onto the centre of your plate then spoon half the ‘Tuna Mix’ on top. Keep the other half for another day.
  5. Toss a couple of tablespoons of cooked quinoa over the salad.
  6. Grind some cracked pepper over the top.
  7. Enjoy!!
  8. I usually have the dressing in my fridge already made sitting in a sauce bottle. It lasts for weeks.
  9. The quinoa only takes about 15 min to make. And you can store leftover in an airtight container in the fridge. I’ve never tried freezing quinoa, so I’m not too sure if that will work. Can’t see why it won’t though.
  10. You can make the salad as the quinoa is cooking. All up, the salad should be able to be made in less than 30 min. If you use the left over’s for the next day, it will take ½ the time to make as the tuna, quinoa and dressing is already made.
  11. A delicious salad I have during the week on a regular basis.

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This post was submitted to ‘Fat Tuesday: June 5, 2012′ @ http://realfoodforager.com/fat-tuesday-june-5-2012/ and to ‘Slightly Indulgent Tuesday; 6/5/12. @ http://simplysugarandglutenfree.com and to ‘Summer Salad Sundays! 6/10/2012′ @ http://easynaturalfood.com

 

 

 

Steamed Kale, Spinach, Broccolini and Baby Corn – GF, Vegan

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Steamed Kale, Spinach, Broccolini and Baby Corn – GF, Vegan
 
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What a yummy way to have vegetables, to steam them! The flavours are so intense having them this way. Simple yet tasty. Sprinkled with rock salt is really all you need. Although you can drizzle them with Olive oil and freshly squeezed lemon juice.
Author:
Recipe type: Vegetables, Salad
Serves: 4

Ingredients
  • 1 large bunch of green Kale – washed thoroughly, stems removed, chopped into bite size pieces
  • 2 bunches of Spinach – washed thoroughly, chopped roughly into 4cm slices. Keep stems.
  • 1 packet of Baby Corn – washed and halved long ways
  • 1 packet of Broccolini or Tenderstem Broccoli or Baby Broccoli
  • Rock Salt
  • Juice of 1 lemon – Optional
  • Olive oil – Optional

Instructions
  1. Fill your steamer with water
  2. Place the baby corn and broccolini on the bottom layer as these will take longer to steam
  3. Place the kale in batches on the top shelf of the steamer
  4. You may have to do a couple of batches
  5. Remove Kale when they are inbetween crunchy and soft, as you still want that bite to it (timing all depends on how much your steaming – between 5-10min – always check)
  6. Remove Spinach when fully wilted
  7. Remove Baby corn when soft but still have a crunch
  8. Remove Broccolini when just on the verge of soft
  9. Crack some rock salt over veg
  10. Drizzle with Olive oil and lemon if so desired
  11. Enjoy!

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