There seems to be a running theme this week of using what you've got left in the fridge. It's no different in our household, especially now that I am trying to use up everything we've got before travelling. We had a BBQ with friends a few weeks back and we still have so much pita bread. So in order to eat that, I am making some form of stir fried veggies, salad or dressing to go with it, and I am trying to keep it exciting. There is only so much pita bread one can eat.
With our vegetable box we get every week, there were some new seasonal goodies in there such as fresh beetroot, kale and pepper. So for yesterday's lunch, I made the following. It is super easy (I think) and it is so quick to make, either in advance for lunches or on the spot like I often do (having the luxury of working from home).
What you need for 2 people
- a bunch of kale
- 1 beetroot
- 2 small peppers (1 large)
- 1-2 tbsp sesame seeds
- something to steam and a grater
For the dressing
- 3 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp tahini
- 2 tbsp water
- 1 tsp turmeric
- 1 tsp chilli flakes
- salt and pepper
Here's the how
Remove the kale leaves from the stalks and chop them roughly. Then add it to the steamer and steam for about 5 minutes (or until you can see that the leaves are getting soft).
In the meantime, add the sesame seeds to a pan on a medium heat to roast them. Once they start popping and jumping out of the pan, turn off the heat.
Chop the pepper in small pieces and cut the ends off of the beetroot. If you prefer to peel the beetroot, go ahead. I usually clean root vegetables with a brush only. Grate the beetroot or put it in a wonder machine that does it for you, like I did (5 seconds and done).
Add all the veg into a bowl.
Prepare the dressing by adding everything to a small bowl or jar/glass and stir it so it is all mixed together. This might take a little bit, if the tahini is quite firm.
Mix it all together, sprinkle some sesame seeds over, add a pita bread and tuck in!
This post is part of the #fruitsandveggiesmonday created by
