Seasonal vegetable salad with garlic vinaigrette

By Amanda Laird

Add a comment
Seasonal vegetable salad with garlic vinaigrette. Photo / Babiche Martens
Seasonal vegetable salad with garlic vinaigrette. Photo / Babiche Martens

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

3 Tbs olive oil
2 cloves garlic, finely chopped
1 Tbs sherry vinegar
1 tsp brown sugar

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.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production bpcf03 at 22 Jan 2017 11:41:44 Processing Time: 2173ms