Petit pois, avocado and crispy curly kale salad recipe

Trying to boost your vegetable intake this new year? Try this loaded petit pois, avocado and crispy curly kale salad recipe from Cook with Lisa

Serves 4-6

Preparation time: 60 mins

Cooking time: 30 mins

Ingredients:

300g petit pois, frozen (thawed)

100g curly kale

2 avocados, cut into small cubes

300g beetroots, rinse under water before roasting, leave the skin on

bunch of chives

sea salt

cracked black pepper

chilli flakes

4 tbsp extra virgin olive oil

for the dressing:

100ml extra virgin olive oil

20ml white wine vinegar

25ml balsamic

1tsp Dijon honey mustard

1 ¼ tbsp acacia honey

sea salt

cracked black pepper

Method:

1. Preheat the oven to 375°f, gas mark 5, 190°C.

2. Remove the petit pois from the freezer and leave in a bowl to thaw out.

3. To make the dressing, use a small whisk to mix together the extra virgin olive oil, white wine vinegar, balsamic, Dijon honey mustard and honey, and season with sea salt and black pepper.

4. Place each of the beetroots on individual large squares of foil, pick up the sides and meet at the top to create a parcel. Inside each parcel, drizzle with olive oil and season with sea salt, cracked black pepper and chilli flakes. Close the parcels and place on a baking tray, then bake for 40-50 minutes until soft.

5. Remove from the oven when cooked and leave to cool. When the beetroots are cooled, gently rub off the skins (best to wear disposable gloves).

6. Cut the beetroot into small ½ inch cubes, then pour over 2 tbsp of the dressing and leave aside to marinate.

7. Line a baking tray with parchment paper, place the curly kale on the tray and drizzle over with olive oil and sprinkle a little cracked pepper and sea salt, then toss to coat completely. Bake until the edges are browned, about 8-10 minutes. You can take the tray out after 5 minutes and turn over the leaves with a spatula incase the edges are getting too browned.

8. In a mixing bowl, add the petit pois, avocado and chopped chives, lightly stir together, then place on a large serving platter. Drizzle with 1 tbsp. of the dressing. Carefully place the cubed beetroot over the peas and avocado. Top the salad with the crispy curly kale.

Lisa’s tip: Kale is one of the most nutritious vegetables grown in Britain, and with its curly leaves it’s also one of the most attractive. It’s packed with beta-carotene, folate and vitamin C.