Kale and Chickpea Salad Jars

Ingredients

Cooks in:Prep 10 minutes        Serves:2

• 2 small heads beetroot (or equivalent weight in butternut or pumpkin cubes)
• 1/4 cup quinoa
• 2 Tbsp pumpkin seeds
• 2 Tbsp sunflower seeds
• 4 heaped cups chopped kale (about 400g)
• 1 tin lentils or chickpeas, drained 100g
• feta or soft goats cheese
• 2 Tbsp chopped fresh mint
• 2 Tbsp chopped fresh basil
• 1 ripe avocado, peeled and roughly chopped

Honey and Mustard Dressing

• ¼ cup olive oil
• 2 Tbsp apple cider vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Pinch salt
• Whisk together and adjust to taste
• Loosen with a little warm water if you like

Creamy Yoghurt and Herb Dressing

• 1/3 cup natural yoghurt
• 1 Tbsp mayonnaise (optional)
• 1 Tbsp olive oil
• 2 tsp lemon juice
• 1 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh mint or basil
• 1 tsp lemon zest
• Salt and freshly ground black pepper to taste
• Mix ingredients together and check for seasoning

What to do

1. Steam the beetroot until tender (aobut 20 mintues) and cook the quinoa in ½ cup hot water or according to packet instructions.

2. Add all of the seeds to a small non-stick pan and toast gently over a low heat, stirring from time to time, until golden and fragrant. Remove from the heat and set aside to cool. (Tip: I like to keep a jar full of these mixed roasted seeds at the ready in my pantry to toss into salads whenever I feel like some extra crunch).

3. To a large mixing bowl, add your kale, along with 1 Tbsp olive oil and 1 Tbsp lemon juice or apple cider vinegar and a pinch of salt and ‘massage’ gently with your hands until the fibres have broken down and it is quite pliable, about 1 minute (this step is optional but make the kale more tender and easier to digest).

4. Layer in all of the remaining ingredients and set aside while you make the dressing. Dress just before serving and divide into large bowls, or layer into large glass jars to eat on the go.

Photo Credit @Curtis Gallon

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