Hope you’re all having a lovely week and enjoying the sunshine over the weekend. Sorry I haven’t written a blog in so long. It’s been such a busy week and we’ve been having a lot of summer fun! We were lucky enough to get tickets to Wimbeldon and soaked up the sunshine with strawberries and summer wraps.
So over the past week we’ve tried out a few new recipes and tweaked some old recipes too. I think it’s been so much fun to get experimenting with flavours and recipes in the kitchen.
Below is the recipe for kale and black bean chimichurri wraps. My husband made this for me last week and it was amazing! The sauce tastes really strong before you mix it together but it works perfectly with the kale and black beans.
For the chimichurri sauce:
1 cup flat-leaf parsley (cut finely)
2 tablespoons of oregano leaves (cut finely) or you can use dried version
1/4 cup & 2 tbsp olive oil
2 tbsp vinegar
The juice from one lime
1/2 tsp salt
We used a hand blender to cut the parsley leaves and the oregano then transferred into a jam jar so you can add the olive oil and vinegar. Leave to sit for 20 minutes (until it separates slightly)
Skim some olive oil off the top of the chimichurri and heat in a skillet over medium heat. Add 8 cups of kale with 2 tablespoons of water to the skillet. Cover and cook for a minute until the kale turns dark green. Once it’s cooked add 1 tin of well-rinsed black beans and cook for another minute. Stir in a 1/3 of the chimichurri.
To assemble to wraps, fill with the chimichurri kale and season with fresh avocado chunks and sunflower seeds.
Shopping list of ingredients
1 bag of Kale
1 tin black beans
This is such a simple recipe and great for that time in the week when you don’t want to spend hours in the kitchen. This recipe is adapted from the kitchn blog. Let me know if you try it out!
Love A x