A light, fresh and colourful salad with an Asian twist. These two recipes are lovely served together, or could be enjoyed as individual side dishes. Ready to be served warm in 5 minutes.
For the Spring Greens
INGREDIENTS
1 tablespoon olive oil
500g spring greens
4 tablespoons tamari
METHOD
Roughly chop the spring greens
Heat the oil in the pan and throw in the green until they begin to wilt
Add in the Tamari and continue stirring until soft
For Rainbow Greens
INGREDIENTS
1 tablespoon olive oil
200g rainbow chard
1 whole fennel
4 tablespoons apple cider vinegar
METHOD
Roughly chop the rainbow chard
Heat the oil in the wok or wide pan and throw in the rainbow chard and fennel until the chard wilts and the fennel begins to soften
Add in the apple cider vinegar and continue stirring until soft
Optional: serve topped with sesame seeds