Made this spontaneously as part of our annual Easter feast, and omg. Just omg. It's so good :') Super light and refreshing, with some heart veggies for the cold months ahead. Biiiiiig yes.
Prep time: 15 min
Cooking time: 35 min
Serves 4-5
Ingredients:
Salad:
1 bag of kale
1 bag of rocket
1/2 pumpkin diced
3 carrots sliced
2 beets sliced
1 red onion sliced
1 cup cherry tomatoes halved
1 pear finely diced
10ish broccolini halved
Slivered almonds
Pea shoots / micro greens
Olive oil
Oregano
Sage
Rosemary
1/2 lemon
Dressing:
1/2 cup cashews
2 lemons
1 clove garlic
2 tbsp tahini
1 tbsp nutritional yeast
Handful basil
Salt
Pepper
Recipe:
1. Place diced pumpkin, carrot, and sliced beets onto baking trays and drizzle in oil. Season with oregano, rosemary, sage, salt and pepper, and cook in oven for approx 20-30 minutes tossing occasionally. Cook until tender, and golden brown.
2. Slice broccolini length ways, and add to pan. Drizzle in oil, and sauté for approx 5 min before adding minced garlic. Cook for 10 min until florets are crispy, and stems are soft.
3. For the dressing, soak cashews in boiling water for 10 minutes. Drain, and add to blender with rest of ingredients. Add 1/2 cup of water and blend until smooth. Add more water depending on desired consistency.
4. In a pan, add torn kale and squeeze in lemon juice. Cook in pan for 5 minutes until slightly wilted but not completely soft.
5. To serve, combine all ingredients and top with tomato, almonds, onion, microgreens and pear. Toss in cashew basil dressing (2 tsp per handful of greens) and serve.