Ingredients

  • 85g kale
  • 1 garlic clove, peeled and finely chopped
  • 1-2 tsp lemon juice
  • 3 tbsp olive oil
  • Freshly ground black pepper
  • 2 large garlic cloves, peeled and crushed
  • 200g white cabbage, finely shredded
  • 200g red cabbage, finely shredded
  • 20g walnut pieces, toasted and chopped

Method

  1. 1

    Place the kale, the finely chopped garlic clove, lemon juice, 2 tbsp of the oil and 1 tbsp of water in a blender and whizz to a paste. Add some freshly ground black pepper and transfer to a bowl.

  2. 2

    Heat 1 tbsp of oil in a large wok or non-stick frying pan over a medium heat. Add the crushed garlic and the white and red cabbage and stir-fry over a high heat for 6-7 mins until the cabbage is just tender.

  3. 3

    Serve on two warmed plates, topped with the kale pesto and walnut pieces.

Nutritional Details

Each serving provides
  • Energy 1733kj 414kcal 21%
  • Fat 19.1g 27%
  • Saturates 6.5g 33%
  • Sugars 8.9g 10%
  • Salt 0.54g 9%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

9.6g carbohydrate 0.5g fibre 50.7g protein

 
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