Sometimes, on a cold and rainy day, a plate of raw vegetables is just not on the agenda. End of story. Still, you want to stay lean, green and crunchy and in less than 10 minutes. Top tip? Steam a few of your veg, not all. In this salad, the kale and the green beans were gently steamed for a short time only and then mixed in with the non-cooked veggies, creating a warm mixture that feels more palatable when it’s grizzly outside.

The kale wilted slightly and the green beans retained their exquisite crunch which worked wonders. As the steaming was very short and the heat low, most of the nutrients remained too. Here is what went into it:

Warm Kale Salad with Green Beans

(Serves 1 generously or 2 starters)

Handful of kale, stalk removed, and chopped

Handful of green beans, topped and tailed

1/2 cup celery, chopped

4-5 cherry tomatoes, sliced lengthways

3″ piece of cucumber, chopped

3 sprigs parsley, chopped and stalk removed

3 thin slices of ginger root, sliced into skinny batons

Couple of chunks of feta cheese (less or more if you prefer, or goats cheese works too)

Generous sprinkle of ground nuts (brazil, cashew, almond, sunflower and pumpkin seeds)

Dressing:

Olive oil

Apple cider vinegar

Salt and pepper

Steam kale and green beans for a couple of minutes. Take of the heat, cover with lid and let steam for another minute or two. Chop the ‘cold’ vegetables and mix in with the steamed. Just a little reminder that ginger goes a long way so make sure you don’t overdo it (unless you are crazy for ginger of course in which case you can go for it). Add the chopped nuts and then the dressing. Mix thoroughly and add the feta last. If you’re vegan just leave the feta out completely. Enojy! X