I love being in the kitchen and experimenting with food. I can't resist a good recipe book but I also like to put together dishes with whatever I have to hand. This was one of those recipes, I didn't have a clear idea of what I was going to make until it was finished!
It certainly seemed to go down well with the family so I thought I would share the recipe as it is quick and easy to make.
Serves 4
1 bunch or packet of fresh kale or Cavalo Nero
Vegetables for roasting - I used half a butternut squash, 2 medium sweet potato, 2 medium beetroot and 2 red onions for some colour
4 smoked mackerel fillets
salt, pepper, garlic granules (or other seasonings if you prefer)
olive oil
fresh herbs or sprouted seeds to garnish
Tahini dressing
1/2 cup tahini
1/2 cup water
2 tbsp olive oil
2 tbsp lemon juice
1 clove of garlic peeled and crushed
Pinch of salt
Preheat the oven to 180 degrees CPeel and chop the vegetables into 1cm cubes, place in a baking tray, season with salt, pepper, garlic granules and drizzle with olive oil.
Bake for 30-40 minutes until the vegetables are cooked.
Meanwhile steam the kale/Cavalo Nero over boiling water for 5 minutes.
Make the tahini dressing by whisking the ingredients together or whizzing for a few seconds in a blender.
Place the cooked kale into a large serving bowl or separate bowls and add a mixture of the roasted vegetables to the centre. Place pieces of the smoked mackerel on top, garnish with some fresh herbs or sprouted seeds and drizzle with the tahini dressing.
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