Perfect lunch. Energising kale salad!

INGREDIENTS For 10 people
3 bunches of Kale
4 Apples
2 Eggplants

1. Wash the kale nicely and separate the leaves from its stems. Chop the kale into small bitesize pieces.

2. Cut the eggplant into small cubes and marinate them with 1/2 cup olive oil and bake it for 20 minute at 180 C

3. While the eggplant bakes, we can peel the apples and cut them in bitesize pieces.

4. Once everything is ready mix it all in a tray or bowl.

COCONUT TAHINI DRESSING
1/2 L - Coconut cream
1 cup - Tahini paste
2 Tbsp - Salt
4 Tbsp - Tamarind paste
1 Tbsp - Black pepper
2 Tbsp - Lemon juice
1/2 cup - Water

Mix all the ingredients and blend it. Than pour it on the salad and mix it nicely. Say a little prayer and serve with love 😉

Govinda Valley

Govinda Valley retreat, 51 Lady Carrington Road, Otford, NSW, 2508