Life’s a Feast: Spinach and kale energy salad


Oh how the humble salad has changed. It has cast off its supporting role at meal time and now has its own solo career across restaurants and households the world over. With this change, we have seen the rise in the superfoods: nutrient-dense foods believed to be beneficial for health and wellbeing. A vast number of fruit and vegetables have had their time in the limelight with this accolade, before having it stripped away. Kale seems to be getting through relatively unscathed, until recently, when it has been found that over-consumption, like most things, may have a detrimental effect on health. As with all things, moderation is key! By following this simple recipe, you and your friends can dine on the benefits of this much talked about green. Enjoy!


1 pack of kale, ribs removed and roughly chopped
1 pack baby spinach
1 whole beetroot, peeled and grated
1 kumara, peeled and chopped into bite-size pieces
1 apple, chopped into matchstick sizes
1 avocado, chopped into bite-size pieces
1/2-1 can of chickpeas, drained and rinsed
1/2 red onion, thinly sliced
1/2 tablespoon tahini
Juice 1 lemon
1 clove garlic
1 teaspoon freshly grated ginger
1 teaspoon rice wine vinegar (or sushi
vinegar or a little honey for sweetness)
1 bunch fresh coriander, chopped
Water to get desired consistency
Salt and pepper to taste


1. Preheat the oven to 180 degrees and then cook the kumara for about 15-20 mins until softened.

2. Combine all the ingredients for the dressing and mix together pouring in enough water to get your desired consistency. Make this as far in advance as possible as it improves with age.

3. Kale can be a little chewy, so some may prefer to blanch this in a pot of boiling water for 1 min then run under cold water before using in the salad. You can even pan fry it then to crisp it up a little if you still find the texture too chewy.

4. Combine all the ingredients for the salad in a large mixing bowl, except for the beetroot, and mix with your hands until fully combined. Add the beetroot at the end or else it tends to discolour the rest of the salad.

5. Divide evenly amongst 2-4 platters depending how large you want to serve it and drizzle with the dressing. Serve immediately.