A warm salad is lovely and not something we tend to eat a lot of, especially in the winter months when we are thinking of lunch, as we reach for soup or a toasty first.
This recipe just peps up a lunchtime bowl of salad by using some lovely continental Ingredients that I'm sure you and your family will enjoy.
This serves 2 as a main dish or 4 as a side dish.
As with most of our recipes you can adapt it to suit your families tastes by adding or subtracting any of the ingredients I've suggested.
I've used the Sear/Saute setting on the Ninja Foodi for this but it can be done in a pan on the hob or in the oven
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback.
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Prep:-
Rinse the Kale thoroughly.and roughly chop.
Chop the nuts.
Add the spices to a bowl and mix through.
Switch the foodi on to Sear/Saute Level 2.
Add the Kale.
Sprinkle over the oil and 1 tbsp of the spice blend.
Stir through.
Tip- I used the oil from the stuffed Peppers but you can use Olive oil instead.
Add the Stuffed Peppers, add the Salami and Chorizo, (I folded the slices, placed some in the middle and individual slices between the Peppers)
Add the Feta and Olives.
Close the lid and let it sauté for 4-5mns or until the Kale has wilted and softened.
Taste and adjust the seasoning if needed.
(I added another 1/2 tbsp)
Divide between bowls, sprinkle over the lemon juice and garnish with chopped nuts.
Serve warm with crackers, crusty bread or garlic bread
Tip:- Drizzle over some Balsamic glaze if you have it.
Tip:-The remaining seasoning can be stored in a tub in the fridge for 3-4 wks
Easy swaps:-
Kale for Spinach
Salami for Ham
Chorizo for Garlic sausage.
Feta for Cheddar or Parmesan
Spice blend for store bought seasoning.
Himalayan salt for table salt.
Foodi for Hob- same timings.
Oven:- 180° for 5-6 mns
Ingredients
Directions
Prep:-
Rinse the Kale thoroughly.and roughly chop.
Chop the nuts.
Add the spices to a bowl and mix through.
Switch the foodi on to Sear/Saute Level 2.
Add the Kale.
Sprinkle over the oil and 1 tbsp of the spice blend.
Stir through.
Tip- I used the oil from the stuffed Peppers but you can use Olive oil instead.
Add the Stuffed Peppers, add the Salami and Chorizo, (I folded the slices, placed some in the middle and individual slices between the Peppers)
Add the Feta and Olives.
Close the lid and let it sauté for 4-5mns or until the Kale has wilted and softened.
Taste and adjust the seasoning if needed.
(I added another 1/2 tbsp)
Divide between bowls, sprinkle over the lemon juice and garnish with chopped nuts.
Serve warm with crackers, crusty bread or garlic bread
Tip:- Drizzle over some Balsamic glaze if you have it.
Tip:-The remaining seasoning can be stored in a tub in the fridge for 3-4 wks
Easy swaps:-
Kale for Spinach
Salami for Ham
Chorizo for Garlic sausage.
Feta for Cheddar or Parmesan
Spice blend for store bought seasoning.
Himalayan salt for table salt.
Foodi for Hob- same timings.
Oven:- 180° for 5-6 mns