LEMON & BASIL MASSAGED KALE WITH SESAME CRUSTED BUTTERNUT SQUASH
Cook: 30 minutes
MEET Bettina Campolucci Bordi
I am a self-taught chef and a huge plant passionate advocate. My speciality is Plant-based (Vegan) and free from recipe development for brands, the hospitality industry and food development. I have written three cookbooks, Happy Food & 7 Day Vegan Challenge and my latest Celebrate–Plant-based recipes for every occasion. I run and freelance on Health & Wellness Retreats.
I also run a Retreat Chef Academy where I teach all of this, including sustainability and waste-free principles that, as a Retreat chef, you adopt right from the get-go. I am passionate about unravelling the potential of plant foods and the free from space by following easy and basic principles incorporating seasonality and local produce: Food that makes you feel good, grown within the seasons, and nurtured by people who care.
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1 small butternut squash, peeled and sliced into half moons
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A handful of baby carrots
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2-3 tbsps Belazu Early Harvest Olive Oil and a drizzle for roasting
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Salt & Pepper
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2-3 tbsps of Belazu Sour Cherry Molasses
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A handful of sesame seeds
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A large handful of kale, destemmed
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1 tbsp Belazu White Wine Basil Vinegar
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1 tsp Belazu Cured Lemon Paste
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1-2 tbsps Belazu Tahini
- Step 0: Preheat the oven to 200ºC. Line a baking tray with greaseproof paper and add the butternut squash and whole baby carrots drizzled with some olive oil and salt and pepper. Roast in the oven for 30-40 minutes until soft.
- Step 1: Meanwhile in a mixing bowl, add the kale, white wine basil vinegar, cured lemon paste and olive oil and massage together for around a minute to incorporate all the ingredients together and soften the kale leaves.
- Step 2: Once the butternut squash and carrots are ready, place these in another mixing bowl with approximately 1-2 tbsp of sour cherry molasses to coat the vegetables and a handful of sesame seeds, and gently mix to combine.
- Step 3: Add the kale to cover the base on a salad platter and top with the roasted squash and carrots. Drizzle some tahini and the remaining sour cherry molasses over the top of the salad, and enjoy!
