My kids love this salad. The maple syrup adds a lovely sweetness that balances the bitterness of the silverbeet and kale.
This salad is not only delicious, but it’s also extremely good for you as both the silverbeet and kale are packed with vitamins and minerals essential to good health.
What you need
- I handful of hazelnuts
- 1 tablespoons pure maple syrup
- ½ bunch of silverbeet
- 1 bunch of kale
- 100g green beans
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons sherry vinegar
- Salt and pepper to taste
What to do
Toast the hazelnuts until golden.
Add the maple syrup and shake pan. Turn off and put to the side.
Thoroughly wash the silverbeet and kale. Unless they are baby leaves, you should pull the large leaves off the stalks as the stalks will be too tough. Wash and trim the beans.
Bring a large pot of water to the boil then add the washed leaves and beans. Boil for 2 minutes then drain.
For the dressing, mix in a bowl the oil, sherry vinegar and salt and pepper and put aside.
Just before serving, reheat the hazelnuts. Place the drained greens in a bowl, add the dressing and warm hazelnuts, then toss and serve.