Rainbow Chop Salad

This recipe is made for evenings when you can't be bothered to cook, but need to use up everything in your fridge (a.k.a most Friday nights for me). This is how some of my best recipes are created, as I am forced to make the most of the limited ingredients I have access to. No food wastage here!

Serves 2

INGREDIENTS

Salad

2 cups tuscan kale, finely chopped 

1 cup red cabbage, finely chopped

1 carrot (I used yellow carrots), finely diced

2 radish, finely sliced 

1 large handful of dill, finely chopped

Topping

2 organic dried figs, finely chopped (optional but delicious)

2 tbsp activated organic pepitas (or any seeds of choice)  

4 organic eggs 

2 slices Almond Road Turmeric Paleo Bread (or any bread of choice)

1/2 avocado (1/4 avo pp)

Dressing

1 lemon, zest and juice 

1 tbsp high-quality extra-virgin olive oil

1 heaped tsp sumac

1 tsp raw honey (I used local raw lemon myrtle honey)

Salt and pepper to season 

CREATE

1. Bring a pot of water to the boil, once boiling turn the heat down to a simmer and carefully add your eggs to boil. Set the timer for 6 minutes.

2. Now add all salad ingredients to a large mixing bowl. Combine dressing ingredients, stir together and pour over the salad. Use your hands to massage the dressing into the vegetables.

3. Pop your toast in the toaster and prepare a bowl of iced water for the eggs.

4. Carefully remove the eggs from the pot with a spoon, and place into the iced water to stop the cooking process. Peel the eggs and cut them in half.

5. Divide the salad into two serving bowls, top with figs, pepitas, avocado, and add the boiled eggs and toast on top.

Enjoy!