At first, this evening’s meal may appear slightly ambivalent. Is it a salad,  a stir fry, prawns and why so much all at once? Good question. In my family, we tend to eat all kinds of different food combinations simultaneously. Although this can be fiddly at times I belive in enjoying what you eat much more than rigidity.

Which means that last night, in true family style, my mother had Beetroot/Kale Salad, Stir Fried Veg and Garlic Prawns whereas I had only the Beetroot/Kale Salad as a main course. My children, on the other hand, bypassed the salad altogether going straight for the Stir Fried Veg, Garlic Prawns and rice. I figure that sooner or later they will be kale aficionados but in the meantime I eat it on their behalf!

The recipe below is a take on the  Asian Kale Salad and is really fresh and crunchy. It includes the wonderfully nutritious beetroot that can ultimately make anything look appetising and colourful, which comes in handy if you are serving it as a side dish at a dinner party. Mixed vegetables are of course always yummy but this salad really comes into its own when you add the fabulous Tamari and Ginger dressing generously on top, courtesy of Cookie and Kate. Here goes:

Beetroot and Kale Salad (serves 2 generously or 4 small portions)

2 handfuls of chopped kale,

2 handfuls of spinach

1 large carrot, ribboned with  Julienne peeler

1 large handful of fresh coriander

4 small beetroots, cut into wedges

Cut out the thick stem of the kale and discard. Take a few minutes to manipulate the chopped kale with your hands until leaves have softened. Then add all of the above ingredients.

Tamari and Ginger Dressing

1/4 cup extra virgin olive oil

1 lime, juice of

1 tbsp tamari or shoyu sauce

1 tsp grated ginger root

3 garlic cloves

2 tbsp rice vinegar

Place all ingredients in tall jug and mix with a hand mixer until slightly emulsified. Mix into the salad and let sit for a bit until leaves have wilted and dressing is generally distributed. Now you could stop right here and just enjoy this gorgeous salad or you can continue with the stir fry below as well…

 

Stir Fried Veg + Garlic Prawns (serves 2 generously, 4 smaller portions)

500 g French green beans

250 g long stemmed broccoli florets

250 g mange tout beans

1/2 cup of green petit pois

6 asparagus, cut into large pieces

3 garlic cloves

1″ ginger root, chopped

200 g oyster mushrooms, sliced

300 g organic king prawns

Rapeseed oil

Sea salt

Tamari or Shoyu sauce to taste

Steam the green beans for about 5 min until a bit tender. Heat the oil in a wok and add 1/2 the garlic and ginger with the mushrooms until softened. After a minute or two add the rest of the ingredients with a bit of tamari/shoyu. Add a splash of water if it is heating to quick. Stir continuously for about 4-5 minutes. Remove vegetables and add the rest of the garlic with the King prawns and cook until pink, about 3-4 minutes. Add the vegetables to the prawns and stir gently until mixed. Serve immediately with the Beetroot and Kale Salad and brown or white rice according to taste. Enjoy X