KALE & MINT VEGGIE SALAD October 19, 2021

with walnut pesto and vegan Caesar dressing’

2 cups Tuscan kale, finely chopped
Handful fresh mint leaves
Handful fresh dill (or parsley)
1 pear, half diced, half finely sliced
2 radishes, diced
2 baby marrows, diced
1 cup broccoli florets, blanched
2 Tbsp sunflower seeds, toasted
1 Tbsp pumpkin seeds, toasted
Olive oil

Preheat the oven to 200C and line a baking tray with parchment paper. Toss the diced baby marrow in a tsp of olive oil and spread on the tray. Bake for 10 to 15 minutes until golden. Set aside to cool.
Place the kale in a large mixing bowl and drizzle with a little olive oil. Massage the oil into the kale leaves to soften them and until they are bright green. Add in the fresh herbs, diced pear, baby marrow, radishes, broccoli florets and toasted seeds. Add 2 tablespoons of dressing and toss to combine.
Place the salad on a large salad platter. Top with the pear slices, walnut pesto and a drizzle more dressing.


1/3 cup toasted walnut pieces
2 cups fresh basil leaves
1/3 cup nutritional yeast (or parmesan if you are ok with dairy)
1/2 tsp salt
2/3 cup olive oil

Place the walnuts in the bowl of a food processor and process until coarsely chopped. Add the basil leaves, nutritional yeast and salt and process to form a paste. Slowly add the olive oil until the pesto is thoroughly blended.


2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 tsp honey
1/3 cup nutritional yeast
1 tsp chile powder
2 tsp Worcestershire sauce
Handful fresh herbs
1/3 cup extra virgin olive oil
Salt to taste

Blend until smooth.