As mentioned in Day 23 of The Challenge
We tend to have a light meal for lunch, like soup or salad, and we live around the corner from a farm stall. This happened because of their phenomenal fresh carrots and kale. It took all of 15 minutes to get on the table, as well as prepping for the cauliflower carbonara for dinner, it was packed full of flavours, textures, and colours while being light and easy. I highly recommend this! Just skip the eggs to make this salad vegan.
2 onions, spiralised
2 normal carrots (or one huge one), spiralised on the ribbon setting
2 tbsp olive oil
3 tsp honey
1 tsp nigella seeds
a handful of walnuts
a handful of sage leaves
1 red pepper
2 stalks of celery
4 sundried tomatoes
1 tsp balsamic vinegar
Salt and pepper to taste
1) Cut kale into thirds and steam for a few minutes, until the leaves just start to change colour - not too long as you want to retain some crunch. Place on plates.
2) thinly slice the red pepper and plate with the kale.
3) Heat half of the olive oil into a pan. When it is shimmering, add the onions and sauté until tender and starting to brown. Add nigela seeds and cook for a few more minutes before adding to the kale.
4) Meanwhile heat the rest of the oil in a second pan and sauté the carrots. Add the balsamic and the honey and the sage leaves. Cook, stirring occasionally, until tender, and plate up.
5) Poach the eggs for 4 minutes, then carefully extract them and place them on top of the salad. Add walnuts, celery sticks and sun-dried tomatoes, salt and pepper to taste and serve.
We had this with grapes and tasty bread and local cheese, as well as a home-made mayonnaise. My husband declares to be one of his favourite things I've made.