Keeping lunch time simple & exciting with leftovers. SERVES 1.
INGREDIENTS
Leftover steak, sliced and reheated separately
French kale, de-stemmed & thinly chopped
Red onion, thinly sliced
Roasted parsnip
Splash of olive oil
Honey
Walnuts
Cucumber, chopped
Raw Tasmanian Kelp meal, I use https://mindfulfoods.com.au/collections/spices-seasonings/products/organic-kelp-meal-tasmanian-1?variant=39502786166862
METHOD
Set your oven to 180+ and cut your parsnip into strips and lightly coat with olive oil & honey
With your kale, hold the bottom of the stem in the air and cut down either side of it to strip the foliage from the stem. Finely chop the kale and place it in a mixing bowl. Once all the kale has been cut add a little olive oil, pepper and salt over the top and massage, yes massage the kale well. This helps soften the foliage even more and helps release more of the magic antioxidants that are trapped inside.
Assemble your salad and place the reheated steak in last.
Delish!
Comments