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Ingredients

  • 1 small head Tuscan kale (100 grams)
  • 50 grams Beluga lentils or Puy lentils
  • 4-6 tablespoons good quality extra virgin olive oil
  • 300 grams (2) large onions, sliced thinly
  • 100 grams petit pois
  • 40 grams sheep’s feta (*opt)
  • Seasoning: Sea salt and crushed peppercorns
  • Vegetarian
  • Low GI
  • Gluten Free
  • Diabetic Friendly
  • Dairy Free
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Method

  1. Stem the kale and wash the leaves. Finely shred using a sharp knife. Bring a large pot of salted water to a rolling boil, add kale and blanch for 5 minutes, strain, then transfer to a bowl of cold water to stop the cooking process and preserve the dark vibrant colour. Strain the kale again, then give it a quick whiz in a salad spinner to remove excess water. Set aside.
  2. To cook lentils: Rinse well, drain. Place in a pot and cover with a 6-8 cm of water, bring to a boil then reduce to a simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. Be careful not to over cook – they should be very slightly al dente! Strain and set aside.
  3. Cook petit pois as per pack instructions, strain, transfer to a bowl of cold water to stop the cooking and help preserve the vibrant green colour. Strain and toss in a clean tea towel to remove any excess water just before assembling.
  4.  Fry onions in 1-2 tablespoons olive oil: Heat a large wok/pan to medium/high heat, add oil followed by the onions, stirring frequently until onions start to wilt and colour. Turn heat down and cook for 20 – 25 minutes approximately – until onions turn a deep golden colour. Transfer to a small dish and set aside.
  5. To assemble salad: Gently toss all above ingredients together in a bowl, season with salt and crushed peppercorns. Drizzle with a good dash of olive oil. Serve on individual dishes or on a large serving platter.

Maggie's Tips

  • Can be served hot
  • Add sautéed diced smoked bacon for a beautiful twist to this dish.
  • Exchange feta for shaved Parmesan cheese or a creamy goats cheese.
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