Time and time again people are shocked that I eat so healthy, I get asked so often, ‘are you still on your diet?’ ! No, I am not on a diet, I just eat cleanly and yes I do really enjoy it. I don’t feel deprived and I enjoy feeling so energised, having glowing skin and shiny hair. I can not see any down sides to it at all, only good health and being able to maintain a good weight even as I approach 50.
The other up side is that my Husband and Children also eat well and yes most of the time they enjoy it too. Yes Luca will pick out onions, yes Olly will sometimes push greenery to the side, but on the whole they give everything a try. Its a way of life and no different to a family that eat the same processed food every week, live on take aways, or meat and two veg, its just us!
This Kale, Pomegranate and Pumpkin Seed Salad was so delicious, we added some steak just to give it a little oomph as we were having it as our main evening meal but it would be great on its own as a lunch or served as a side with so many dishes. The kale is so crispy, you get a crunch from the pumpkin seeds and a hit of sweetness from the pomegranate. If you won’t a vegan version just leave out the cheese or replace with a vegan variety of your choosing.
Gone are the days of boring salads and because this one is cooked it is perfect for the cooler months of the year and a great and very simple way to eat delicious kale. You all know how much I love Kale !
I am so dedicated to healthy eating that this years Valentines present from Hubby is a Nutribullet (not very romantic you maybe thinking, but I have wanted one for ages) and just to warn you I also have ordered a spiralizer and a clean cake cookery book, there may be lots of healthy recipes coming soon and of course I will be putting kale in the Nutribullet 😉
Buon appetito
Serves: 2 as a main 4 as a side
For the salad
1 large bunch curly kale, tough stems removed
1 bunch Cavolo Nero kale, tough stems removed
Olive oil, salt and pepper for roasting kale
2 spring onions, white and green parts sliced thin
½ chopped coriander
⅓ cup toasted pumpkin seeds
¼ cup pomegranate arils
⅛ cup dried cranberries
Grated Manchego cheese for serving (omit if vegan)
For the dressing
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons agave (we used rice syrup, just because we had it in the cupboard)
1 garlic clove, smashed
Sea salt and pepper to taste (we used Pink Himalayan)
1 tablespoon grainy spicy brown mustard
1 tablespoon grated Manchego cheese (omit if vegan or use 1 teaspoon nutritional yeast instead of the cheese)
Preheat the oven to 400°F/200C and line 2 baking sheets with parchment paper.
In a small bowl combine the olive oil, lemon juice, agave, garlic clove, salt, pepper, mustard and cheese. Set aside while you work on the rest of the salad.
Drizzle the kale leaves with olive oil, salt and pepper to taste. Spread into a single layer on the prepared baking sheets. Bake in the preheated oven for 8-12 minutes or until the edges are crispy and the stems are wilted. Remove from oven, let cool to room temp. Stack the leaves and chop them into bite sized pieces. Set aside.
Remove the garlic clove from the dressing and discard. Toss the kale leaves with a few tablespoons of the dressing. Add the spring onions coriander, pumpkin seeds, pomegranate and cranberries, then toss again. Transfer to a serving platter and top with grated Manchego cheese.
Serve immediately.
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