When I unpacked my shopping from market stallholders last weekend I found that I had a heavy emphasis on purple vegetables. I bought purple kumaras and cabbage from Fresh Gardens and purple carrots and kale from Jason. I love purple kumaras – they’re quite dense and sweet and very high in antioxidants. They’re smaller than the usual kumaras and the girls at Fresh Gardens tell me there’s some resistance to them because of that. This is a very simple delicious salad – one of those that you just keep picking at. I used the following quantities but adjust as you like.
4-5 purple kumara, scrubbed and cut into chunks
2 large purple carrots, peeled and sliced diagonally
1 bunch of purple kale, leaves stripped from stalks
1 packet of green beans, topped and tailed, blanched and refreshed
2-3 spring onions, finely chopped
1 packet of microgreens or baby rocket
Feta – a few slices, crumbled
½ – 1 tin of chickpeas, drained and rinsed
Handful of roasted hazelnuts, roughly chopped
Toss the kumara chunks in olive oil and salt and pepper and roast in a medium oven until they’re soft. Cook the carrot in boiling salted water for 4-5 minutes until they start to soften a little, drain and refresh them.
Once the kumara is cooked turn down the oven to about 150°C. Toss the kale in a little oil and salt and lay it on an oven tray. Cook in the oven till crisp – about 10 minutes. Check it to ensure it doesn’t burn.
Dressing – mix together
¼ cup extra virgin olive oil
Juice of 1 orange and 1 lime (Terry Lister has very juicy limes)
1 tbsp pomegranate molasses or dressing (available from stallholder Turkish Bazaar)
1 tsp Dijon mustard
Salt and pepper to taste
In a large bowl place the kumara pieces, carrots and chickpeas and mix in some of the dressing. Then gently toss through the beans, most of the kale, spring onions and some of the microgreens with more of the dressing.
Tip onto a large platter and top with the rest of the kale, hazelnuts, microgreens and crumbled feta.