1 bunch of kale (as many stems as can fit in your hand)
2 tablespoons of coconut oil
¾ cup of chickpeas (boiled or canned)
3 tablespoons of chia seeds
4 tablespoons of almonds (raw or dry-roasted)
2 ripe nectarines
1 teaspoon crushed or chopped garlic
½ teaspoon lemon juice
Small pinch of Himalayan pink salt
- Heat a small frying pan (or pot) on very low heat and add the coconut oil.
- Add the garlic to the pan and let the garlic fry for about a minute.
- Remove from heat, add salt and allow to cool.
- Wash and dry the kale.
- Tear kale leaves into your desired size.
- Place leaves in a salad dish and drizzle over the garlic oil.
- Massage the oil into the leaves for at least 3 minutes.
- Add in chickpeas and lemon juice and mix well.
- Slice nectarines and add on top of the salad mix.
- Chop almonds and sprinkle these and the chia seeds over the nectarines.
Massaging the oil into the kale helps break the leaves down as they can be very hard to
chew. It also removes the bitterness of the kale. Taste a leaf after you’ve massaged the oil
in; if it is too bitter for you then fry the oiled kale on a low heat. This will, unfortunately,
remove some of the nutrients from the kale and oil.
You can add the ingredients in any order you like; the order I used helps with presentation
If you are not a vegan, you can Danish feta to the salad to make it more substantial
If you are a vegan, you can add grilled tofu to the salad to make it more substantial and to
add some earthy flavour
Kale can be found at the Shongweni Farmers and Craft Market or The Morning Trade Market
Use spinach if you don’t have kale
Use peaches or plums if you don’t have nectarines
Any salt will do if you can’t find Himalayan salt
Coconut oil is found in health shops, Food Lovers Market, Oxford Freshmarket, Pick N Pay
Recipe by Mireesha Narsai – Miss Earth South Africa 2016 3rd runner up: Fire
#MeatFreeMonday #MeatFree #PlantBasedPrincess #FoodSecurity #HealthyLiving #Vegeterian