Cavolo Nero (Kale), Poached Egg and Raw Cougette Pesto Salad
This recipe, for many reasons, has sparked a lot interest amongst my friends and family. It is packed with amazing vitamins, minerals, proteins and lovely essentials fats too. I was going to keep it a secret. However, nutrition and ingenuity are two of life’s main priorities so I really ought to share. After making too much of the pesto for supper one evening I added it to the salad below and was amazed by how well they compliment each other. I generally make a big batch, enough to last me a week or so.
For the salad (in this order):
Serves 1 person (just double or triple etc. for more people and add more of what you love or need there are no rules for nomads.)
1. Two handfuls of Cavolo Nero (Waitrose)
2. Third of a pack of greek feta cheese
3. Half an avocado
4. One runny poached egg to put on top
5. A sprinkle of flax seeds
For the Pesto:
(you can keep this raw too it works just as well)
3 tablespoons olive oil
40g slivered almonds
50g blanched almonds
10 mint leaves
8 sage leaves
1 clove garlic
2 tablespoons chopped parsley
120g grated parmesan
150ml olive oil
salt and pepper to taste
Heat 3 tablespoons of olive oil in a pan and cook the slivered almonds till golden and then remove from the heat.
Chop the courgettes into chunks and and simmer for 8 minutes till ‘al dente’. Remove the courgettes from water. Set the water aside for use later.
When cool pop the courgettes, parsley, mint and sage leaves, parmesan and all thealmonds into a food processor.
Process this mixture till thoroughly combined.
With motor running slowly add the 150 ml olive oil and then season with salt and pepper.
y e s