Roasted Vegetable & Olive Kale Salad

Ingredients

  • 2 Packets Fragata Stoneless Manzanilla Olives seasoned with Lemon
  • 1/2 Aubergine
  • 150g Curly Kale
  • Handful Fresh Strawberries
  • Tbsp Olive Oil
  • Salt and pepper to taste
  • 1/3 Red Onion
  • 1/2 Butternut Squash
  • Fresh basil leaves to garnish
  • DRESSING:
  • Tbsp olive oil
  • Juice from half a lemon
  • Pinch of sea salt and pepper
  • Tbsp honey

Method

  1. Preheat your oven to 190c and chop the aubergine and butternut squash into cubes.
  2. Place these onto a baking sheet and drizzle with the olive oil, salt and pepper.
  3. Pop these into the oven for around 40 minutes to roast until really nice and soft.
  4. So assemble your salad, start by adding the kale into a large bowl and then pour over all of the dressing ingredients, then massage these into the kale.
  5. Finely dice the onions and stir these and the olives through the marinated kale.
  6. Once the veggies are cooked, toss these through your salad along with some sliced strawberries and finish with a garnishing of fresh basil leaves.
  7. Serve and enjoy!