Some time ago I posted a photo of this salad to my Instagram and considered it a crime not to write the details of this recipe, as it ideally suits the gloomy fall weather.
I used fresh kale, which I slightly roasted in the oven with my favorite tomatoes San Marzano. I flavored the yogurt with cumin, lemon juice, and salt. The combination was just fantastic!
Kale can be substituted with spinach or cabbage, but I would advise not to if you have a good store next to you. It is rich in vitamins that if it were not for the price, I would eat it every day three times in a row.
- 4 cups of kale
- 200 grams of tomatoes San Marzano or Cherry
- 100 grams of canned eggplants
- 50 grams of Greek yogurt
- 1 tsp. cumin
- 1 tsp. lemon juice
- Olive oil
Nutrition Per Serving:
- 265 Calories
- 12.5 g Fat
- 21.6 g Carbs
- 8 g Fiber
- 6.1 g Sugar
- 10 g Protein
How to make:
Preheat the oven to 180C/350F degrees.
Separate the kale leaves from the stems and cut them into small strips.
Cut the tomatoes in half and combine with the kale.
Slightly dress the vegetables with olive oil, sprinkle with salt and roast for 8-10 minutes, or until the kale becomes somewhat crispy.
Mix yogurt with cumin, salt, lemon juice and 0.5 tbsp. Of olive oil and set aside.
Put the yogurt on a plate first and then all the vegetables. Season with freshly ground pepper and serve.
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