Stir-fried kale with mixed roasted vegetables

Ingredients

• 300g curly kale
• 1 aubergine
• 2 courgettes
• 1 red onion
• Handful cherry tomatoes
• 3 dessert spoons olive oil
• Salt (to season)

For the dressing

• 50ml tahini
• 30-50ml tamari sauce (gluten free soy sauce)
• Honey – good glug depending on your taste
• Salt (to season)
• Water

Method

Pre-heat the oven to 180c. Chop all your courgettes, aubergine and red onion into equal sizes.

Place the chopped aubergine, courgettes, onions and whole cherry tomatoes in a large bowl, dribble over the oil and sprinkle with salt, ensure all the vegetables are coated with oil (add more if necessary), place in the oven and roast until golden, turning occasionally, this should not take more than 20-25 minutes, but check to prevent burning. 

Whilst this is cooking make your dressing by mixing all the ingredients together except the water, taste and add more of any of the ingredients to your own desired taste, once satisfied add a small amount of water to loosen the dressing a little.

Finally, once the vegetables are ready, heat some oil in a hot pan and add the chopped kale and quickly stir fry. The kale needs to remain firm so don’t overcook, just a few turns in the pan should do it.

Once cooked, place the kale on a plate, top with the roasted vegetables and drizzle your dressing over the top.

Our thanks to www.goldhillorganics.com for providing this recipe to celebrate Organic September.