Kale, Pumpkin & Vermicelli salad with rosemary & garlic infused olive oil

Kale, Pumpkin & Vermicelli salad with rosemary & garlic infused olive oil

Ingredients

Method

  1. Place your diced pumpkin and kale into a steamer. The kale will finish quicker then the pumpkin so try to place it on top so you can easily remove it when its ready.
  2. Add the vermicelli noodles to some water and allow to soak for around 10 minutes or until soft.
  3. Slice up the olives, pickles, onion, capsicum, eggplant & cucumber and place into a large bowl.
  4. When your kale and pumpkin are ready wait for them to cool a little before adding them into your bowl. Either tear apart or cut up the pumpkin pieces into smaller bit sized chunks.
  5. Drain ypur noodles and add them into the bowl.
  6. Pour over your mix some Labarre rosemary a& garlic infused olive oil and La Barre caramelised balsamic vinegar and lightly toss through your salad.
  7. Optional: If desired you can grill some chicken breast and cut into slices before placeing over the top of your salad.
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