HOW TO SCORE 10 A DAY
3 SERVES OF FRUIT & VEG
MISO KALE SALAD AND SALMON
Eating your greens should be a pleasure, not a punishment. This flavoursome recipe delivers in droves.
THE CHEF
Judy Joo is a Korean-American chef, restaurateur, and host of TV show Korean Food Made Simple.
SERVES 4
◆ Juice of ½ lemon
◆ 170g kale, shredded, stems removed
◆ 60g baby spinach
◆ 2 tbs flaked almonds
◆ 1 tbs toasted pine nuts
◆ 1 tbs toasted pumpkin seeds
◆ 1 tbs grated Parmesan
◆ 4 salmon fillets, chilli-glazed
◆ Spring onion salad
◆ 1 tbs Korean yuja pickles
FOR THE DRESSING
◆ 2 tbs finely sliced shallots
◆ 3 tbs soy sauce
◆ 1 tbs white miso
◆ 2 tbs rice wine vinegar
◆ 1 tsp white sugar
◆ ½ tsp English mustard
◆ 1½ tbs roasted sesame oil
◆ 1½ tbs vegetable oil
◆ Black pepper, cracked
Naked kale can be bland and dry, so dress it up. Whisk shallots together with the rest of the dressing ingredients. Members
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