So, I met a friend for lunch at The Beatt (which incidentally is one of my favourite breakfast and lunch spots at the moment) and while I usually order the Ben’s Big Breakfast, this time I decided to push myself out of my comfort zone and I ordered the salads of the day. My friend ordered the Ben’s Big Breakfast and the result for me was such a severe case of food envy, that I had to come home and try to replicate it for dinner (and lunch tomorrow). At The Beatt, they serve the salad with runny poached eggs and the yolk melds with the salad to make a creamy dressing over the entire plate. Poached eggs are something I never make at home, but always order out. So for my home version, I use fried eggs or soft boiled (about 5 minutes after the water comes to the boil), or in the case of the photo here, no eggs because I had already made fish for dinner (but I will fry some up for my lunch tomorrow). You can add or subtract anything you want from this salad. I like the textural elements of the almonds, avocado and eggs and the vibrant freshness of the green kale, broccoli, peas and parsley. The chilli, lemon and mint all lift the other ingredients and combine brilliantly. Other ingredients you could add are sprouts, raw shredded beetroot, snow peas, cherry tomatoes or anything else you have in the fridge.
Kale has had an awesome PR campaign over the past few years, but if you want know the health benefits of eating kale and why is has been give the superfood label you can check out
Kale, Quinoa & Broccoli Salad
1/2 bunch curly kale, leaves only, torn into small pieces
juice of 1 or 2 lemons (depending how juicy they are)
1 head of broccoli, cut into small florets and blanched
1 cup of peas, podded and blanched
5 radishes, thinly sliced
1 avocado, cut into cubes
handful of parsley, leaves only
handful of mint leaves, roughly torn
1 red chilli, finely sliced
handful of almonds (either raw, roasted or tamari roasted), roughly chopped
1 cup of quinoa
Poached, fried or soft boiled eggs and lemon wedges to serve.
Rinse the quinoa and then cook it by absorption in 1.75 cups of water (or stock). Allow to cool and periodically fluff up with a fork so the grains don’t stick together.
Place the kale leaves in a large bowl, drizzle with olive oil, sprinkle with salt and add the lemon juice. Massage the kale in this dressing until the leaves turn bright green and start to soften.
Add the remaining salad ingredients and the cooled quinoa and toss to combine.
Drizzle with extra olive oil and salt. Serve with lemon wedges and runny eggs.