Good old kale. In the past few years, it’s shot up in popularity amongst the healthy conscious and top chefs alike. It’s the kind of vegetable that unless you know what to do with it, it might not appeal to you – E is definitely not its biggest fan (when I mentioned that we should make lunch with kale, his response was “Kale horreur!” for shame.), but I’m convinced that over time he’ll begin to like it! Kale chips may be the way to go…
But for lunch last weekend in an attempt to amp up the healthy factor (after the Indian takeaway the night before…ahem), I put my wifely foot down and told him that kale was happening. And so we set about making a not-so-salad-y-salad which is my favourite kind – no rabbit food here. Full of good fats, protein and most important of all, delicious!
2 good quality salmon fillets
2 large eggs
half a large bag of curly kale
white wine vinegar
salt & pepper
1) With 1-2 tablespoons of extra virgin olive oil, massage the kale for a few minutes until the leaves soften and shrink. We had some leftover parmesan so I added some of that, and 2-3 teaspoons of white wine vinegar.
2) Chop the avocado. For the courgettes, you can chop them how you like – I julienned them using a handy julienne peeler.
3) Sauté the courgette in a bit of olive oil until softened.
4) Poach the eggs and cook the salmon to your liking (E seasoned the skin and pan-fried the fillets skin down on medium-high heat for about 6 minutes. Not flipping it means it’s cooked less which we like, but up to you!).
5) On a bed of the salad, place the salmon and then the egg – or present any way you like.