Preparation Time: 10 minutes / Cooking Time: 30 minutes / Serves 4-6
Ingredients
- 200g Italian kale/cavolo nero, tough ribs removed and sliced finely
- 100g edamame
- 4 bell peppers, roasted and sliced into 3cm thick pieces
- 250g cherry tomatoes
- 100g carrot, sliced into thin strips (julienne)
- 45ml mirin
- 15ml rice wine vinegar
- 30ml tamari (light soy sauce)
Method
- Place the tomatoes on baking tray and bake in a preheat oven at 220°C for 30 minutes.
- In a bowl, mix together the kale, roasted tomatoes, edamame, bell peppers, mirin, rice wine vinegar and tamari.
- Serve immediately.
Notes
For an extra textural element top the salad with a handful of slithered almonds.