All things purple, full of phytonutrients – utterly delicious
An utterly delicious warm salad, made in minutes using lots of purple and green vegetables full of goodness.
This salad boosts up the phytonutrients in your day and helps your body to do its job of keeping you vital and well.
There are so many good things in this salad! The purple and green colours in the carrots, kale and onions contain many different polyphenol nutrients such as quercetin and anthocyanins – great protection against the everyday damaging effects from free radicals, that is damage potentially caused to your cells and it’s DNA.
Both onions and kale have sulfur-containing nutrients which boost up the work of detoxification in your body, especially the liver.
The borlotti beans are full of gut loving fibre to boost the beneficial microbiota in your gastrointestinal tract.
If you are cooking them yourself, soak over night in water with a dash of apple cider vinegar. Then drain, pop into a saucepan or cooker and cover with water to about 5cm depth above the beans. Bring to the boil, then turn down to simmer and cook slowly until the beans are well and truely soft but not falling apart. This is even better done in a pressure cooker if you have one. Then drain of any extra liquid and use.
And don’t forget the squeeze of lemon juice at the end, this helps your body to digest the vegetables.
Have a look at me making it in the video below!
PURPLE SUPER SALAD
Serves 2 generously
What’s In It:
- 2 tablespoons almonds
- 2 tablespoons extra virgin olive oil
- 1 large red onion, peeled and roughly chopped
- 2 really large handfuls purple kale, chopped
- 100g goat/sheep halloumi, cubed
- 1 large purple carrot, grated
- 1/2 cup cooked borlotti beans
- 1 tablespoon fresh thyme leaves (optional)
- 1 tablespoon fresh lemon juice
- salt and freshly ground pepper to taste
How To Make It:
On medium heat, in a large fry pan, pop in the almonds to toast for about 2 minutes. Shake the almonds around so they don’t burn on one side. Then tip them out into a large salad bowl.
Pour the extra virgin olive oil into the warm pan. Add the onions and gently cook until soft, for about 5 minutes.
Throw in the kale and halloumi and cook a bit until the kale is just beginning to wilt and the halloumi is soft.
Then tip out into the salad bowl and toss in the rest of the ingredients.