Miso Dressing

So every day for lunch I have a salad.  I like to get some greens in me plus I’m not a big fan of bread, haven’t been for years.  My theory is that I would rather have more of what’s inside the sandwich and leave the bread out!  I just reckon it’s a big waste of tummy space.

My salads are pretty basic and vary according to what’s in my fridge, but generally they consist of greens (either mescaline, kale, baby spinach etc) with a chopped tomato, some grated cheese, pumpkin seeds, walnuts, sesame seeds and sprouts.  The dressing on my salad is a big part, it has to be super tasty and preferably not from a bottle.

Miso Dressing is a favourite of mine and always put way too much on.  The recipe below should last at least 3 days (or 3 lunches) but I barely have enough left for a second salad!

miso dressing

  • 1 heaped tablespoon white or yellow miso
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon grated fresh ginger
  • 1 small garlic crushed
  • 2 tablespoons sesame oil
  • 2 tablespoons low-fat greek yoghurt

Combine all ingredients into a bowl and whisk until amalgamated.  Toss over salad.

 

 

 

Kale Pesto from Cuisine Magazine

Kale Pesto Recipe

I made this Kale Pesto from page 51 of the latest Cuisine Magazine, it’s super tasty and have been adding it to my lunchtime salads.  Next I’m gonna give the Baked Fish, Potatoes and Kale Pesto a go, on the same page, it looks a-MAZING.

Kale Pesto

150g Kale leaves, stems discarded
1 clove garlic
1/2 cup roasted almonds
juice of 1/2 lemon
1/4 – 1/2 cup extra virgin olive oil
35g freshly grated parmeson

Blanch kale leaves in boiling salted water for 2 mins,
then drain and cold running water.  Squeeze out as much
liquid as possible, then coarsely chop.  Put the garlic
and almonds in a food processor and process to a course
crumb.  Add the kale and process until roughty blended.
Transfer to bowl and stir in the lemon juice and enough
oil to make a smooth paste (add a little water if you
feed the mix is too oily) then stir in the parmeson
(you can freeze the pesto without the parmeson). Store
in an airtight container in the fridge for up to a week.