Mum arrived for a summer visit, and after the long flight I wanted to serve something light to ease her gently into the new hemisphere and time zone.
KALE AND BEET SALAD WITH BLUE CHEESE AND WALNUTS
1 cup fresh mint leaves, coarsely chopped
1 (6-ounce) package baby kale
1/4 cup plain Greek yogurt
2 tablespoons buttermilk
2 teaspoons white wine vinegar
1 1/2 teaspoons olive oil
salt and freshly ground black pepper
4 hard-cooked eggs, quartered lengthwise
cooked beets, peeled and quartered
1/2 cup coarsely chopped walnuts
Combine mint and kale in a large bowl. Combine yogurt, buttermilk, vinegar and oil and season with salt and pepper, stirring with a whisk. Drizzle yogurt mixture over kale mixture, toss gently to coat. Arrange eggs and beets over salad, sprinkle with nuts and cheese.
Recipe adapted from Cooking Light, August 2014