Meal, serves 4, 300 ca/serving, 30 minutes
- 1 bunch kale
- 1 bunch asparagus
- 1 bunch radish (about 12)
- 1/2 jar HerbNZest Apple Champagne Mustard
- 4 slices white bread (optional)
- 4 tbs olive oil
- 2 tbsp. red or white vinegar
- ½ c aged cheddar shavings (optional)
- ½ c pepitas (optional)
- Sea salt and pepper to taste
Preheat oven to 375 degrees. Wash and pat dry all vegetables with a paper towel. Chop kale into 4 inch strips. Remove asparagus ends and chop into 4 inch strips. Remove radish ends, then quarter. Dice white bread into 1 inch squares.
Toss chopped kale in 1 tbs olive oil and wrap in aluminum foil. Toss asparagus, radish, separately in 1 tbsp. olive oil, salt and pepper and place on a baking sheet. On a third baking sheet place the bread pieces and drizzle olive oil on top. Place all 3 items in the oven to roast. Remove the croutons and kale after 5-7 minutes. Kale should be tender. Turn the asparagus and radish and roast for another 7-8 minutes until charred in spots and tender.
For the Vinaigrette whisk together 4 tbsp. of HerbNZest Caramelized Apple Champagne Mustard, remaining olive oil and vinegar, salt, pepper.
Place roasted kale first, followed by remaining vegetables and croutons in a salad bowl and drizzle vinaigrette on top. Sprinkle pepitas and cheese and serve while warm.
- Deboleena Dutta