If you’re feeling tired and your skin is a bit sallow and dull, or if, like me, you suffer heavy periods each month that leave you craving dark green veg by the bag load, then this is the salad for you. I know we tend to associate summer with salads, but I am an advocate for eating salads throughout the seasons and, as we tip into mid autumn, a warm wilted greens salad is just what our bodies really need. This simple lunch is packed with goodness and flavour and 100% guilt free.
- Add a thumb depth of water to a saucepan and throw in a handful of sliced curly kale, 3 handfuls of washed spinach and a handful of broccoli
- Steam until the leaves are wilted and tender and the broccoli is al dente, then drain
- Squeeze as much excess water from the leaves as possible (you can use a kitchen towel or push the leaves into the colander with a large silver spoon
- Pop the greens into your serving bowl and add a sprinkle of mixed seeds (I love pumpkin, sunflower, linseed and seasame)
- Pour over a teaspoon of tamari soy sauce and the same again of extra virgin olive oil
- Add half a pinch of dried chilli flakes and a few turns of freshly ground black pepper
- Serve while the greens are still warm