ROAST VEGGIE AND MASSAGED KALE SALAD

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Makes 4 serves

Ingredients

1 capsicum

1/2 bunch of kale

1 cup of rocket

1 cup of roast veggies (see next slide)

1/4 cup of fresh herbs (what ever is in season)

1 avocado

1 tbsp of olive oil

1 tbsp of apple cider

Salt and pepper to taste

Method

1. Pre heat oven to 180 degrees

2. Place whole capsicum into oven, cook until skin is a little dark.

3. Thinly slice the kale discard the stalks, add oil and apple cider vinegar. Massage using your hands until the leaves turn a darker green.

4. Once capsicum is cooked. Run under cold water to peal the skin off (careful it can be hot!). Slice into long strips.

5. Combine all ingredients in a bowl (remember to include the roast pumpkin!).

Natasha Burbury