Roasted kale and cauliflower salad

with cherry tomatoes, black olives and feta cheese

This recipe is made with typical ingredients for a Greek salad such as feta cheese, black olives and cherry tomatoes and is acompanied by delicious baked cauliflower and crunchy buckwheat.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk

Ingredients

Kale

Cauliflower

Cherry tomatoes

Pitted black olives

Feta cheese

Fresh parsley

Buckwheat

Balsamic vinegar

Vegetable seasoning

Garlic powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2632
629
45
12
45
13
12
20
45
717

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 190 degrees.

Wash all the vegetables. Separate the cauliflower florets. Remove the stems from the kale and cut the leaves into pieces. Cut the cherry tomatoes in half. Cut the black olives into slices. Crumble the feta cheese with your hands. Chop the parsley.

Mix the cauliflower with half of the garlic powder, the vegetable seasoning and 2 tablespoons of oil in a bowl. Season to taste. Bake for 15 minutes in the oven until the inside is tender. Set aside and let it cool down.

Cook the kale in a pot with plenty of boiling water for 5-8 minutes. Drain the water and set aside.

Heat 1 tablespoon of oil in a frying pan and sauté the buckwheat for 2-3 minutes until it takes on a toasted colour. Add salt to taste.

For the dressing: mix the balsamic vinegar with equal parts of olive oil and the remaining garlic powder. Whisk with a fork until well-mixed.

Mix the kale in a bowl with the cauliflower at room temperature. Add the cherry tomatoes, olives, parsley and dressing. Mix gently until combined. Serve everything on a plate and garnish with feta cheese and buckwheat.