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Kale, roast vegetable, lentil and macadamia salad
This vegan salad suits any time and any season.
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Course Light Meal
Preference Dairy Free, Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Easy

Ingredients
  

Salad

  • 8 dutch carrots trimmed, peeled and halved lengthwise if large
  • 12 baby beetroot trimmed, peeled and halved
  • 2 red onions peeled and cut into thin wedges
  • macadamia oil for brushing
  • 150 g Tuscan kale trimmed, leaves shredded
  • 2 cups green lentils cooked
  • 1 cup macadamias roasted and roughly chopped

Macadamia and coriander dressing

  • 1 cup coriander leaves tightly packed
  • 1 lime juiced
  • 1/2 cup macadamias roasted
  • salt and pepper to taste
  • 1/2 cup macadamia oil approx.

Instructions
 

Salad

  • Preheat oven 180°C fan forced. Line a large baking tray with baking paper. Place the carrots, beetroot and onions on prepared tray, brush with macadamia oil.
  • Roast for 35-40 minutes or until vegetables are golden and tender.

Macadamia and coriander dressing

  • Meanwhile, to make the dressing, combine all ingredients except the oil in a food processor until puréed. Add oil slowly until the mixture is the consistency of a thick sauce. Adjust the flavour with salt.
  • Steam the kale until just wilted and place into a large bowl. Add the roasted vegetables, lentils and macadamias and toss well with the dressing. Season to taste with salt and pepper. Serve.

Notes

TIP:
1 small hot chilli, seeds removed, can be added to the dressing in the food processor with the coriander.

Nutrition

Calories: 4571kcalCarbohydrates: 441gProtein: 145gFat: 270gSaturated Fat: 34gPolyunsaturated Fat: 18gMonounsaturated Fat: 205gSodium: 1212mgPotassium: 10376mgFiber: 182gSugar: 117gVitamin A: 98102IUVitamin C: 316mgCalcium: 1013mgIron: 49mg