Baby Kale & Portobello Salad with Walnuts and Sun Dried Tomatoes

I can never get enough salad – I think there are so many fantastic creations out there.

This one is simple and super delicious!

Baby Kale Salad with Portobello

Baby Kale Salad with Portobello

Baby Kale  & Portobello Salad with Walnuts and Sun-dried Tomatoes 

Baby kale

4 Portobello Mushrooms

1 clove of garlic

Freshly squeezed lemon juice

6 sun-dried tomatoes

A good handful of coarsely chopped walnuts

3 Tablespoons of Balsamic vinegar reduction

1 teaspoon of good Dijon Mustard

1/3 cup Olive Oil

1 clove of freshly squeezed garlic

Sea salt and freshly ground pepper

Rinse the baby kale and put it on a clean cloth to take a way excess water before putting it in a salad bowl.

Clean the portobello and chop them.

Portobello

Portobello

Fry them with a bit of olive oil in a pan- till they are golden. Add sea salt, lemon juice, garlic and some freshly ground pepper. Leave them to cool slightly before adding them to the salad.

Cut the sun-dried tomatoes and chop the walnuts. Add to the salad.

Make the dressing;

Dressing

Dressing

For this salad I used a really great local balsamic vinegar reduction that I have fallen in love with  – “Nonna Pia’s Balsamic Cabernet Merlot Reduction made with love! “ – it’s intense and slightly sweet, you can taste it’s made with love (perfect for salad and so many other things)

Nonna Pia's Vinegar

Nonna Pia’s Balsamic Vinegar

In a bowl, put the Dijon mustard and the balsamic vinegar. Stir together. Whisk in the olive oil little by little. Add sea salt and freshly squeezed garlic.

Toss the salad together and enjoy on it’s own or like this with parmesan or some goat cheese.

Plant-wild week-day 5

Wow – this is one effective diet! I wasn’t trying to loose weight, all I wanted was to boost my health – give myself a serious health kick. That has happened in a big way, but on top of it, I have lost 2kg!!!

I’m feeling great, so great, that I’m excited about continuing this plant-wild adventure another day!

Here’s today’s breakfast

Slices of fresh watermelon and a delicious fruit smoothie made from summer berries – strawberries, raspberries, almonds, ice and filtered water.

Lunch

Baked tomatoes and red pepper fattoush – one of my absolute favorites – full blown taste of summer!

6 big ripe tomatoes

4 red peppers

1/2 cucumber

fresh mint

large-leaved parsley

1/2 red onion

some black olives

olive oil

4 pita bread

Cut the tomatoes into quarters, half the peppers and take out the seeds – put them on a baking tray (on baking paper), drizzle with olive oil, sprinkle with sea salt – and bake slowly in a 300C oven for about an hour – checking so see that they don’t burn. Once they are done, take them out and leave them to cool.

Cut the pita breads in half and then separate them – put them on a baking tray in an 400F oven – bake till they are slightly brown and crisp. Put aside to cool.

Cut the cucumber in half length-wise and then cut into bite sized slices. Wash and roughly chop the parsley and the fresh mint, cut the red onion in half and slice it. Remove any skin of the red peppers that is burnt. Cut the red pepper into smaller pieces. In a bowl put the cucumber, the herbs, the baked tomatoes and pepper and the olives. Mix carefully, drizzle with olive oil and balsamic vinegar,

Serve with pieces of the crispy pita bread on top – and enjoy, preferably outside in the shade with a cool drink!

Dinner

Pasta with sun dried tomatoes and olive pesto – topped with garlic, chili and herb bread crumbs and served with summer salad

Spaghetti 75 g pr person

Pesto

Big bunch of fresh basil

100g of sun dried tomatoes ( I used about half a small glass)

15 black pitted olives

1 big clove of garlic

1/2 olive oil

2 table spoons of nutritional yeast

2 table spoons of pine nuts

Add all the ingredients in to the blender and blend into a perfect pesto sauce

Bread crumbs

1 cup of bread crumbs

a bunch of basil

a bunch of fresh oregano

2 cloves of garlic

some red fresh chili ( depending on how hot you like it baby)

grated lemon peel

sea salt

I used some of the good, but now stale, bread and chopped it into tiny bread crumbs. Finely chop the herbs along with the garlic and the chili, grate some lemon peel and mix everything all together.

In a frying pan – add some olive oil and heat – add the bread crumbs, stirring and tossing all the time to prevent them from burning, fry until they are slightly golden, then add the herb mixture and mix well. Leave on the heat for another minute still mixing. Take off the heat.

Cook the pasta – detente – drain and mix with the pesto sauce, serve on big plates with the bread crumbs. Serve with a summer salad, with tomatoes, of course.