KALE SALAD
Serves 4 as a side Preparation time 25 minutes Cooking time 10 minutes
INGREDIENTS
• 300g/11oz robust kale, central stalks removed, leaves torn into bite-sized pieces
• 4 tbsp extra virgin olive oil
• 50g/2oz pumpkin seeds
• 50g/2oz mature pecorino
• ½ tsp dried chilli flakes
• Sea salt and freshly ground black pepper
• 1 large clove garlic, crushed
• 1 tsp Dijon mustard
• Finely grated zest and juice of 1 lemon
• 2 tsp maple syrup or honey
• 100g/4oz pomegranate arils
• 25g/1oz smoked almonds, roughly chopped
1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Put the kale pieces in a large bowl and, using clean hands, “massage” 1 tbsp of olive oil into them to coat thoroughly, bruising them in the process. Set aside for 15 minutes.
Spread out the pumpkin seeds on an oiled baking sheet in a single layer. Finely grate 25g/1oz of the pecorino over the seeds and scatter the chilli flakes over that. Season with black pepper and bake in the preheated oven for 6-8 minutes until the cheese and seeds are golden and beginning to crisp
