- serves 6-8 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 clove garlic, minced
- 2 tbsp + 1 tsp (45 ml) white wine vinegar
- 2 clementines, zested and juiced (you could use tangerines or mandarins)
- 3 tsp (15 g) Dijon mustard
- 1 tsp (5 ml) honey
- 1 tsp (2g) very finely chopped fresh thyme
- ¼ cup (60 ml) olive oil
- kosher salt
- freshly ground black pepper
- 8 cups (545 g) roughly chopped kale
- 4 cups (600 g) leftover roasted vegetables
- ¾ cup (115 g) chopped toasted walnuts
- ¼ cup (60 g) toasted pumpkin seeds (pepitas)
Instructions
- Whisk together garlic, vinegar, zest and juice, Dijon, honey and thyme in a small bowl.
- Slowly whisk in olive oil and season with salt and pepper. Arrange kale on a large serving platter.
- Top with the roasted vegetables. Sprinkle with walnuts and pumpkin seeds and drizzle with dressing.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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