Veet introduces one of her latest delectable vegetarian creations.
Serves 6 – 8 as a side dish
1 cauliflower cut into small florets
1 red capsicum cut into strips
few pinches of salt
2 cups fresh or frozen organic peas
2 handfuls of green beans cut on the angle in short pieces
3 kale leaves cut finely
200 g black olives sliced
Place cauliflower florets and capsicum strips in a baking dish in the oven, sprinkle with salt, bake for 20 minutes or until soft.
Meanwhile boil water in a pot, toss in the green beans, peas and kale, bring to the boil again and cook for 10 minutes. Mix the baked vegetables with the green vegetables and olives and add the protein of your choice:
For protein either add 400 g cooked cannellini beans or 400 g cooked puy lentils. Alternatively you can add 200 g goats’ cheese or feta cheese and 1 cup of cashew nuts. You can also combine all three proteins!
This salad also works well with poached eggs, can be eaten hot or cold and is great for pot luck or to bring to a shared dinner.
Recipe by Veet