Warm Pea and Baby Kale Salad with Sweet Red Peppers

 

This warm pea and baby kale salad with sweet red peppers was inspired by a recipe from LEON, the most amazing, super healthy, fast food restaurant chain in London. I could eat their food all day everyday! It’s definitely the place to go if you ever find yourself in London and in need of a quick, healthy lunch.

It’s Autumn in New Zealand now, and although still reasonably warm, the idea of a cold salad for lunch or dinner doesn’t seem to appeal. It’s definitely not cold enough for proper hot meals (especially not for lunch), so a warm salad is a great in-between solution.

This salad is full of vibrant flavours and colours and is the perfect way to brighten up an Autumn day. Although the ingredient list may look a little longer than the average salad, it’s very easy to make. Simply cook the red onion, chilli, ginger, garlic and mustard seeds in a pan with a little olive oil. Add the red pepper and spring onion followed but the frozen baby peas. At that point, turn off the heat, stir in the baby kale and it’s ready!

This warm salad is perfect on its own as peas are actually high in plant protein and very nourishing, but it also goes really well as a side dish. I hope you give this one a go and would love to hear your comments below. Enjoy x

 

Warm Pea and Baby Kale Salad with Sweet Red Peppers

 

 

Warm Pea and Baby Kale Salad with Sweet Red Peppers

Servings: 4-6
Prep time: 20 minutes Cook time: 10 minutes

1 red onion, sliced
1 fresh red chilli, sliced
1 knob of fresh ginger, finely grated
2 garlic cloves, crushed
1 tsp black mustard seeds
1 tsp yellow mustard seeds
1 red bell pepper (capsicum), sliced into strips
3 spring onions, sliced
2 cups of frozen baby peas
1/3 cup water
1 Tbsp apple cider vinegar
Himalayan pink salt and black pepper
100g baby kale leaves, washed

Heat a couple of tablespoons of coconut oil in a pan on medium heat and cook the red onion, chilli, garlic, ginger and mustard seeds, stirring occasionally until the red onion is cooked and starts to caramelise. Add the red pepper and spring onions and cook a few more minutes, stirring well.

Lastly add the frozen peas, water and apple cider vinegar and turn the heat down to low or off if your pan is very hot. The water should mostly evaporate and the peas should just defrost and warm slightly, retaining their bright green colour. If the peas start to lose their colour then remove the pan from the heat immediately as the salad is ready!

Gently stir through the baby kale leaves, season with salt and pepper and serve.

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Warm Pea and Baby Kale Salad with Sweet Red Peppers

 

 

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