George Calombaris’ Kale, Beetroot and Tuna Salad

Name: Kale, Beetroot and Tuna Salad
Prep time: 10 min
Cook time: 10 min
Total time: 17 min
Cuisine: International, Australian, Modern
Ingredients: Bunch of kale; Sea salt; 1 can chilli tuna (drained); 1/4 cup bread & butter pickles; 1 cup artichoke hearts (jarred is fine); 3 small beetroot (cut into pieces); 3 radish (sliced); 1/4 red onion (sliced); Goats cheese (optional); 1 cup walnuts (toasted); Balsamic vinegar (reduced); Pinch of sea salt; Olive oil (for drizzling)

George Calombarisʼ Kale, Beetroot and Tuna Salad recipe tastes incredible. See ingredients & method below.

Brighten up your week with this crisp and slightly sweet salad, bursting with colour and flavour.

Using canned vegetables is a budget-friendly way to add more veggies and flavour to your salads. This salad is a quick and easy meal that can be enjoyed alone or with others.... More

prep

cook

yield

difficulty

Pairs with

Orange Juice

Ingredients

Kale Chips

Bunch of kale
Sea salt

Salad

1 can chilli tuna (drained)
1/4 cup bread & butter pickles
1 cup artichoke hearts (jarred is fine)
3 small beetroot (cut into pieces)
3 radish (sliced)
1/4 red onion (sliced)
Goats cheese (optional)
1 cup walnuts (toasted)
Balsamic vinegar (reduced)
Pinch of sea salt
Olive oil (for drizzling)

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Method

Tips

Kale Chips

Cut the kale and place on an oven tray with baking paper.
Cook at 180°C fan-forced (200°C conventional) for 7 minutes or until crispy and crunchy.
Set aside.

Salad

Roughly cut the beetroot and place them onto a round serving plate.
Scatter the drained tuna, artichokes, & bread and butter pickles on the plate with the beetroot.
Add the onion and radish.
Crumble the goat’s cheese on top and then add the toasted walnuts, with reduced balsamic vinegar and a pinch of salt.
Add olive oil and then place the kale chips on top.
Enjoy!

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