I like to have a few meals per week that don’t involve carbs. And I love salads. But during the colder months it’s nice to have a hot meal and so a warm salad fits the bill perfectly.
This healthy and earthy dish is a concoction of kale, chorizo, lentils, roasted carrot & sweet potato, plus a sprinkling of cheese.
The inspiration for this recipe comes from Hugh Fearnly-Whittingstall’s Light & Easy cook book. I have adapted it over time and swapped ingredients to my own taste preference!
I am not entirely sure if this recipe sits in the ‘salad’ category or not. It may even be a stir fry – who knows?!!! Whatever it is, it is very easy to cook and assemble – so it’s perfect for a quick mid-week supper,
The ingredients below serve 2 people:
- x4 handfuls of kale
- 1 large/2 small carrots (sliced)
- 1 small sweet potato (sliced)
- half a chorizo sausage (sliced)
- about 100g cooked, puy lentils
- feta cheese
- half tbsp coconut oil
First, roast the sliced sweet potato and carrot in the oven with the coconut oil. Meanwhile, put a pan on to heat and cook the sliced chorizo in it’s own oil. Once it has started to release oil, add the kale to the pan and cook until wilted (you’ll need to constantly stir this). Add the pre-cooked lentils to warm through. Assemble the kale, lentils & chorizo in your serving bowl(s) and then add the roasted carrot and sweet potato. Finally crumble over some feta cheese.
Note: for the dish I made in the main photo I was able to get red kale from our local greengrocers – but usual green kale is fine! Plus I used blue cheese as I didn’t have any feta – but I think it tastes better with feta, although any cheese of your preference will do!
If you have a go at making this dish, please let me know your thoughts!
Thanks for reading!