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Contributor: Tris Alexandra Nutrition

Ingredients

  • ½ bunch kale, chopped
  • 1 head broccoli, chopped into florets
  • 1 large zucchini, halved & sliced
  • 1 nectarine, sliced handful parsley leaves, chopped
  • 1 tbls pumpkin seeds
  • 20 almonds, chopped
  • ½ tsp cumin
  • Sea salt, to taste
  • 1 tbls extra virgin olive oil, for cooking

Dressing:

  • 2 tbls extra virgin olive oil
  • 2 tbls tahini
  • ½ lemon, juice
  • 2 tsp 100% maple syrup

Instructions

  1. Chop and prepare all ingredients. Heat oil in a non-stick pan over high heat and add broccoli and zucchini. Cook without stirring for a few minutes until crispy, then stir.
  2. Add in kale, cumin and salt and cook for a further few minutes until kale has wilted. Remove from the pan and place in a salad serving dish.
  3. Add nectarine to the pan and grill each side until lightly grilled. Remove from the pan and add to the salad.
  4. Place almonds and pumpkin seeds in the pan and dry toast for a minute until lightly toasted. Add to the salad.
  5. Add chopped parsley over the top of the salad.
  6. To make the dressing, place all ingredients in a small bowl and whisk until combined. You may have to add a dash of warm water until it’s a runny consistency. Drizzle over the salad and serve.