Each Sunday, I make up a weeks worth of lunches for work. It saves time during the week, is cost efficient, and I know that I will be eating reasonably healthy. Last week’s lunches were a winter salad of kale, chicken and cauliflower. I enjoyed it so much I decided I had to share it with all of you today. I usually get about 5 lunches out of this but I have said serves 4 just to be on the safe side.
1 bunch of kale
1 rotisserie chicken
1/2 head cauliflower
1/2 bunch parsley, roughly chopped
100g almonds, roughly chopped
1/4 cup lemon juice
1/2 cup olive oil
1 tsp cumin
1 tsp sweet paprika
1 clove garlic
salt and pepper
- Strip the leaves from the kale and wash well. Drain. Shred finely and place in a large bowl. In a jar, combine lemon juice, olive oil, cumin, paprika and garlic. Season to taste. Pour over kale and using your hands, massage the dressing into the kale to soften, about 5 minutes. Set aside.
- Peel the skin off the chicken and discard. Pull the meat from the bones and flake into bite sized pieces. Place in the bowl with the kale.
- Remove the stem from the cauliflower and cut into small florets. Place in a food processor and process until the texture of cous cous. Tip the cauliflower on to a clean tea towel and squeeze the liquid out. Place cauliflower in the bowl with the chicken and kale.
- Add the parsley and almonds to the salad, drizzle with a little extra olive oil and season to taste. Toss well before serving.