Our Recipes

Kale & Lentil Salad


To make the dressing, place the eschalot, vinegar, oil, sugar, salt & pepper into a glass jar and shake vigorously. Set aside.


Heat olive oil on high in a non-stick frying pan, add garlic and cook for 30 seconds or until golden brown. Add kale and cook for 2 - 3 minutes or until just wilted. Place in a bowl with lentils, fennel, fetta, mint and basil leaves. Toss to combine then add dressing to suit. Enjoy

Salad Ingredients
Ingredient Quantity Description Stallholders
Olive Oil1 tablespoon
Basil Leaves1/2 cup
Mint Leaves1/2 cup
Fetta180 grams
Fennel300 gramsshaved
Lentils400 grams (1 can)drained and rinsed
Kale300 gramsroughly torn into pieces
Garlic1 clovesliced
Dressing Ingredients
Ingredient Quantity Description Stallholders
Eschalot1finely chopped
Red Wine Vinegar1/3 cup
Olive Oil2 teaspoons
Brown Sugar1 teaspoon
Sea Salt & Cracked Black Pepperfor seasoning

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