So, it turns out that not having senior students hasn’t given me all the time I thought it would, and this blog post is a little later than anticipated. But I have been on a Duke of Edinburgh tramp with a whole lot of Year 10s in the Hunua Ranges, had my sister to stay, been to Who Shot Rock and Roll at the Auckland Art Gallery (I definitely recommend this, it was awesome), to Grizzly Bear, and had a sweet date night that included dinner at Coco’s Cantina and then tenpin bowling… who would have thought?
But on to some talk about food, and this week it is the mighty Salad. The perfect lunch or addition to dinner. Welcome at any BBQ or at any workplace (even though you may get teased about being too healthy). I make one every morning, generally with lentils or chickpeas. I wanted to give quinoa a go, and read something hilarious about massaging kale – so here is my K recipe. And yes, I will stop using asparagus in every meal soon.
KALE, a member of the cabbage family normally boiled due to its coarser leaves. It turns out that it is also really good eaten raw, especially if you take the time to give it a wee massage with some olive oil and lemon juice. Give it a go next time you make a salad and let me know what you think.
Kale and Quinoa Salad
Bag of kale leaves
1 red capsicum
1 bundle of asparagus
A handful of mint
A handful of coriander
Zest and juice of one lemon
Olive oil, salt and pepper
2 cups of quinoa
4 cups of water
Cook your quinoa by bringing 4 cups of water with 2 cups of quinoa to the boil. Simmer for an extra 15 minutes, or until all the water has absorbed. I added a couple of bay leaves to this to give it a bit more flavour.
While it is cooking, it’s time to get massaging! Combine some olive oil with the juice of a lemon and rub into your roughly chopped kale leaves. This softens them as well as giving them a delicious flavour.
I grilled the capsicum whole on the gas hob and then peeled off the blackened skin. This gives the capsicum a stronger flavour, even better if you have a BBQ to cook it on. Slice and add to the kale, along with some crumbled feta, grilled asparagus, lemon zest and the roughly chopped herbs.
I served this fresh and tasty salad with some lamb rubbed with lots of salt, rosemary and olive oil. It was a perfect combination of flavours and textures, especially washed down with a glass of red wine. What a way to end a week!