- 1 red capsicum (or half a red one and half a yellow one)
- 30g sunflower seeds
- 30g pumpkin seeds
- good pinch Himalayan sea salt
- 1/4 tsp maple syrup
- 100g Tuscan kale, leaves torn into 5cm pieces (no stalks)
- 20g olive oil
- 1.5 tbsp white wine vinegar
- 2 tsps seeded mustard
- salt and pepper to taste
- 1 tsp maple syrup
- 250g tomatoes, finely diced
- 50g red capsicum, finely diced
Method:
1. Preheat oven to 160C and bake the capsicums until soft. Allow to cool then peel off the skin, discarding the skin and seeds. Cut the flesh into strips for garnishing at the end.
2. Mix the seeds with the pinch of salt and 1/4 tsp maple syrup and spread on a lined baking tray. Roast for 15-20mins until just starting to brown then set aside to cool.
3. Put kale in TM bowl with olive oil, white wine vinegar, mustard, salt and pepper and 1 tsp maple syrup and massage the kale for 10 mins/speed 3 until it softens in the dressing.
4. Steam/boil/bake or fry asparagus and serve on a bed of wilted kale. Top with roasted capsicum slices and sprinkle with toasted seeds just before serving.