Name: Spruce-up any dish with this yummy five-veggie medley
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1⁄4 cup extra virgin olive oil; 1⁄2 bunch Tuscan kale, trimmed; 4 cloves garlic, minced; Juice of 1⁄2 lemon; Sea-salt flakes and freshly ground black pepper, to season; 2 cups baby spinach leaves; 1⁄2 green capsicum, finely sliced; 1 Tbsp pepitas (raw, shelled pumpkin seeds, available in the health food aisle of supermarkets), chopped; 1⁄2 tsp apple cider vinegar; 1 cup frozen baby peas; 1⁄4 bunch mint leaves; 1⁄4 bunch parsley leaves; 1⁄2 tsp capers; 1 bunch asparagus, split; 1 baby cos lettuce heart, trimmed, cut into wedges; 1 Tbsp aioli; 1 Tbsp water; 1⁄4 cup shaved parmesan

Combine five types of vegies, plated from darkest to lightest. It’s a healthy reminder of the amazing greens you can eat to achieve your five serves a day.

Ingredients

1⁄4 cup extra virgin olive oil

1⁄2 bunch Tuscan kale, trimmed

4 cloves garlic, minced

Juice of 1⁄2 lemon

Sea-salt flakes and freshly ground black pepper, to season

2 cups baby spinach leaves

1⁄2 green capsicum, finely sliced

1 Tbsp pepitas (raw, shelled pumpkin seeds, available in the health food aisle of supermarkets), chopped

1⁄2 tsp apple cider vinegar

1 cup frozen baby peas

1⁄4 bunch mint leaves

1⁄4 bunch parsley leaves

1⁄2 tsp capers

1 bunch asparagus, split

1 baby cos lettuce heart, trimmed, cut into wedges

1 Tbsp aioli

1 Tbsp water

1⁄4 cup shaved parmesan

Method

Heat 1 Tbsp of the oil in a frying pan over a high heat and fry kale for 1 minute or until just wilted. Add 1⁄2 of the garlic and cook for a further minute. Remove pan from heat, then add lemon juice and season with salt. Set aside.

Put spinach leaves, capsicum and pepitas in a large bowl, tossing to combine. Add cider vinegar and 1 tsp of the remaining
oil and toss again to combine. Season.

Blanch peas in a pan of boiling water for 2 minutes or until just tender, then refresh in cold water. Transfer to a bowl, crush with a fork, then stir in mint, parsley, capers and 1 Tbsp of the oil. Season with salt.

Heat remaining oil in a frying pan over a high heat, then fry asparagus spears and remaining garlic for 3 minutes or until just softened. Season with salt and a generous amount of pepper.

Arrange kale, spinach salad, peas, asparagus and cos in a line on a rectangular serving plate. Mix aioli with water and drizzle over greens. Serve scattered with parmesan.

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