Yummy Salad and Dressing Recipe
Ingredients
- salad
- 3 cups cooked quinoa
- 2 medium carrots peeled and diced
- 1 tbs cashew parmesan
- 1 cup of corn cut off the cob
- 1 tsp chilli flakes
- 1 tbsp maple syrup
- 4 cups kale roughly chopped
- 2 tbsp olive oil
- salt and pepper
- 1/2 cup whole pecan nuts
- 1/2 tsp salt flakes
- 1/4 cup sun-dried apricots chopped
- preheat the oven to 200c and line a baking tray with parchment paper.
- dressing
- 2 tbsp almond butter
- 1 tbs lime juice
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- pinch salt
Preparation
Preheat the oven to 200C and line a baking tray with parchment paper
Toss the carrots to coat in 2 tsp olive oil, cashew parmesan and season. Toss the corn in 1 tsp olive oil, chilli flakes, 1 tsp maple syrup and season. Place on the baking tray and bake until golden – about 20 mins. Remove from the oven and set aside
Toss the kale in a bowl with 1 Tbsp olive oil, juice of one lemon and massage until the kale starts to darken. Place on the baking tray and bake for 10 mins until just starting to crisp on the edges. Remove and set aside
Replace the parchment paper and lay out the pecans on the baking tray. Drizzle with the rest of the maple syrup and salt flakes. Place in the oven for 6 to 10 minutes being careful not to burn
Combine the quinoa, carrots, corn, kale and apricots in a bowl and toss with some almond dressing. Top with the caramalised pecans and some chilli flakes to serve
