Serves 4
12 stems of kale
Olive oil
1 eggplant, sliced into thin rounds
1/2 a pumpkin, peeled and thinly sliced
2 beetroot, peeled and sliced into thin rounds
1 tin white beans, drained
Salt and freshly ground black pepper
Dressing
3 Tbs olive oil
2 cloves garlic, finely chopped
1 Tbs sherry vinegar
1 tsp brown sugar
Salt
1 Remove the stems from the kale and discard. Slice the kale.
2 Heat a frypan. Add enough olive oil to cover the base of the frypan. When hot add the kale and stir for about 5 minutes or until wilted and a little crispy. Remove the kale and put into a large bowl.
3 Add the slices of eggplant and fry for 2 minutes on each side, then remove.
4 Cook the pumpkin and beetroot in the same way, adding a little more oil and seasoning. Add in white beans,
5 To make the dressing, whisk the ingredients together then add salt to taste.
