Lunchbox – spiced kale and pistachio salad

This recipe came about one evening last week, when all we had left in the fridge by way of greens was a big bunch of cavolo nero. I had no choice but to make the gorgeous green kale the centre piece of my lunch the next day, so I just added some nuts and rice for substance and off I went. I wasn’t intending to share the recipe, but it was so yummy I thought why not! Perfect for the lunchbox series.

 

Ingredients

  • 70g brown rice, cooked as per packet instructions
  • 100g cavolo nero kale, large stems removed and finely sliced
  • 1 garlic clove, crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 25g pistachios
  • 25g pine nuts

 

Serves 2

 

Sauce options:

Olive oil, salt and pepper | Lemon and caper dressing

Vegetarian options:

Sliced avocado | Cheese – feta, mozzarella, goat’s cheese | Cumin spiced yoghurt

Meat and fish options:

Cooked salmon fillet | Grilled chicken breast | Sliced chorizo

 

Method

  1. Dry fry the spices for 30 seconds or so in a large frying pan over a medium heat, then add the garlic and a little olive oil. Cook for another minute.
  2. Add the cavolo nero to the pan and fry for 5-6 minutes until it starts to soften and crisp up in places. Add a little water if necessary to stop the kale from burning.
  3. Add the rice, pistachios and pine nuts and stir to combine, then cook for a further 2-3 minutes to allow the rice to fully heat through.

 

 

Samantha x

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