Kale, Carrot + Black Rice Salad with a Pesto Dressing

Recipe:

Crunchy Kale, carrots, green beans + black rice with a bright pesto dressing

PLANT-BASED | GLUTEN FREE

Total time: 30mins
Serves: 2

This vibrant, nourishing roasted carrot and black rice salad is the perfect mix of earthy flavours and fresh textures. With crispy kale, tender green beans, and a zesty dressing, it's a wholesome, plant-powered dish that’s both filling and delicious. Ideal for a quick lunch or a light dinner, this salad comes together in half an hour and is full of goodness to fuel your day.

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INGREDIENTS

Pesto dressing:

• 1/2 cup pesto

• 1/4 cup lemon juice

• 1/4 cup olive oil

• 1/4 tsp salt

• 1 tsp honey

Salad:

• 3-4 large carrots

• 1 pack of green beans

• 1 cup uncooked black rice

• 1 bag kale

• 1 tbsp olive oil

• 1 tsp salt

• Black rice

• Alfalfa sprouts

METHOD

1. Preheat your oven to 180°C and line a baking tray. Slice the carrots into batons, then toss them with olive oil and a pinch of salt. Spread them out on the tray and roast until tender and golden.

2. Cook the black rice according to the packet instructions.

3. Trim the green beans and blanch them in boiling water for 2 minutes. Drain, then run them under cold water to keep that vibrant green. Lay them on some kitchen paper to dry off.

4. Strip the stems from the kale and pop the leaves into a large bowl. Drizzle with olive oil and a pinch of salt, then massage it with your hands for about a minute until it softens up and turns a lovely dark green.

5. Combine the roasted carrots, green beans, and black rice with the massaged kale.

6. For the dressing, whisk together all the ingredients until smooth.

7. Drizzle the dressing over your salad just before serving and enjoy!