Kale-salad

Spiced Beef, Pumpkin And Kale Salad Recipe

Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.

RELATED: Roasted Rack Of Lamb With Baby Vegetables Recipe 

Ingredients

2 x 200g round steaks (about 2cm thick)

1⁄4 small Japanese pumpkin, peeled and cut into wedges

1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)

1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander

2 cups coarsely torn kale (about 1⁄2 bunch)

1 golden shallot, thinly sliced

2 tbsp extra-virgin olive oil

Juice of 1 lemon

3⁄4 cup coarsely torn flat-leaf parsley

2 tbsp roasted pepitas

Yoghurt-tahini sauce

4 tbsp natural yoghurt

1 1⁄4 tbsp each tahini, lemon juice and olive oil

Spiced Beef, Pumpkin And Kale Salad Recipe

Method

  1. Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
  2. Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
  3. Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
  4. Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
  5. Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
  6. While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
  7. Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.

Recipe courtesy of BeefandLamb.com.au

September 22, 2015

Cranberry, Kale Salad With Prosciutto And Pumpkin Seeds

If you’re looking for a light, summery salad this spring, you can’t go past Jamie Fleming’s kale salad with prosciutto, pumpkin seeds and cranberry balsamic vinaigrette recipe. Of course, kale is a popular superfood among the health concious, but it’s also super versatile and tastes delicious when sauteed with a dash of butter, garlic and white wine, as in this dish.

RELATED: Wholesome Treats: Raw Vegan And Coconut Cheesecakes

Ingredients

20g butter

1 clove garlic, finely chopped

1 bunch kale, stemmed and torn roughly

50ml white wine

40ml olive oil

30ml balsamic vinegar

30ml Ocean Spray low sugar cranberry juice

100g prosciutto, thinly sliced

50g Ocean Spray craisins dried cranberries, chopped

40g Parmesan cheese, shaved

30g pumpkin seeds

Salt and pepper, to season

kale salad, cranberry sauce, Jamie Flemming, Master Chef, salad ideas, spring salad, kale and cranberry

Method

  1. In a large frying pan, lightly brown butter and garlic.
  2. Toss kale into pan and allow to fry briefly. Deglaze pan with white wine, allowing it to cook out until all the wine has evaporated.
  3. Remove from heat and place kale onto a large serving platter.
  4. For the vinaigrette, whisk oil, vinegar and cranberry juice together. Season with salt and pepper.
  5. Dress kale with vinaigrette while still warm.
  6. To serve, add prosciutto, craisins dried cranberries, parmesan and pumpkin seeds to kale and toss lightly.
September 8, 2015