Now that winter is well and truly upon us, I’ve been spending my weekends in the kitchen cooking up a storm. I love experimenting with simple, easy and warming winter meals, so I’m always looking for inspiration. If you’re familiar with the JSHealth philosophy, you’ll know that I absolutely love vegetables, which is why I was so excited to find kalettes – a hybrid of Brussels sprouts and kale – on my weekly shop at Coles.
The nutrition low-down
The brassica family of vegetables – which includes cabbage, Brussels sprouts, kale, broccoli cauliflower and kalettes – is incredibly nutrient dense. In my opinion, they are the true definition of a super food. This family of vegetables contain enzymes that help support a healthy liver and support detoxification. They also contain vitamin C, folate, fatty acids, fibre and B vitamins. Fibre is so important because it helps feed the good bacteria in our gut, which helps support immunity.
How to prepare kalettes
Kalettes are incredibly versatile to cook with as they have the subtle, slightly sweeter flavour of kale with a chunkier texture similar to Brussels sprouts. I’ve been adding them to salads, roasting them into chips and adding them to my one-pan dinners. You can lightly fry, sauté, steam or roast them – the options are endless. If you’re looking for something quick, simple and delicious, try this recipe I created last week.
One-pan dukka-crusted salmon with roasted kalettes & cauliflower
Serves: 2
This easy one-pan dinner shows how to make a meal that’s nutritious, quick and easy.
Ingredients
- 2 x salmon fillets
- 1 x packet kalettes, stem removed
- ½ cauliflower head, cut into florets
- 2 tbsp olive oil or olive oil spray
- Himalayan salt, to taste
- pepper, to taste
- 2 tbsp dukkah spice
Method
- Preheat oven to 200°C (180°C if fan-forced). Line a baking tray with baking paper.
- Place two salmon fillets in the middle of the baking tray, surrounded by the kalettes and cauliflower florets.
- Spray olive oil over the veggies and salmon. Season with the salt and pepper, to taste.
- Top each salmon fillet with 1 tbsp of the dukkah spice. Pat it down.
- Place the prepared baking tray in the oven for 12–15 minutes, or until the salmon is cooked through and the vegetables are lovely and roasted. Serve warm and enjoy. Pro tip: make extra veggies for lunch!
Kalettes are now in season and are available at Coles supermarkets nationwide. If you’re cooking up this recipe, be sure to tag me on Instagram so I can see your creations. For more healthy recipe ideas, cooking tips and nutrition advice, check out my 8-week Program.
