roasted beet salad with walnuts and chèvre

beetknife

It’s not exactly a secret, but… well, I’m a little bit in love with cheese. Actually, make that a lot. Give me a glass of red, some crackers and some cheese on a balmy evening and I’ll be in my version of dairy heaven. Well, except if the cheese of choice is Kraft Singles, as that’s not really cheese at all (ah, I’ll rant about this topic another day). In terms of recipe adaptability, my new favourite cheese is the deliciously creamy chèvre. It’s characteristically piquant flavour is adaptable enough to add to a range of dishes, from stuffed mushrooms, crepes and salads to creamy, semi-sweet desserts.

What, might you ask, is chèvre? Well, although it sounds fancy, it’s just the French name for soft, pressed curd cheese that’s been made with goat’s milk. It’s creamy, white and full of medium-chain fatty acids such as caproic, caprylic and capric acid, all of which contribute to a slightly tart flavour. I love it, and regularly consume it in a very simple fashion: spread thickly onto toasted sourdough, with fresh Italian parsley and a drizzle of lemon oil. It’s also fabulous in any recipe that calls for feta cheese, but make sure that you buy a medium-firm variety or you’ll end up with milky goat goo (don’t you love that word?) throughout your salad.

Image credit: Leela at 'She Simmers'. Click for a recipe on how to make your own homemade chèvre

Image credit: Leela at ‘She Simmers’. Click for a recipe on how to make your own homemade chèvre.

For those of you who are deterred by the fact that chèvre comes from a goat rather than a cow, let me explain a few benefits:

  • Goat milk typically contains less lactose than cow’s milk, which makes it favourable for people who suffer from lactose intolerance.
  • It’s protein composition is more similar to human milk than cow’s milk, so it’s often the milk of choice for the elderly, or children who are intolerant of certain proteins or sugars in traditional dairy milk
  • On average, goat cheese tends to contain 20% less calories and fat than cow’s milk cheese. It also contains shorter fat molecules that are easier to digest into ready-to-use energy.
  • It’s also lower in saturated fat, salt and cholesterol. In an average comparison of 1-0z. of cheddar cheese to 1-oz. goat’s cheese, cheddar comes up at 9g total fat, 6g saturated fat, 170mg sodium and 25mg cholesterol. Goat’s cheese scores 5g total fat, 3g saturated fat, 65mg sodium and no cholesterol. At all. How good is that?
  • Goat’s cheese doesn’t contain as much protein as pressed cheddar, as it’s less concentrated. But… if you look at the raw product, milk, goat’s milk contains an average of 8.7g protein, whereas cow’s milk contains 8.1g. In a balanced diet containing other sources of protein, the difference is negligible.
  • Other nutrients and vitamins readily available in goat’s cheese include tryptophan (an amino acid), phosphorus, vitamin B2 (riboflavin), vitamin A (47% higher than cow’s cheese), niacin (three times as much as cow’s milk), selenium (an antioxidant), potassium and vitamin B6 (25% more than cow’s cheese). Goat cheese also contains a moderate level of probiotics (which aid gastrointestinal health) and lots of calcium (which is essential for bone health, amongst other things).
  • Last but not least, because goat products are often not as mass-produced as cow products, they’re less likely to have nasty synthetic hormones and other additives that can cause allergic reactions. That’s definitely a good thing.

beets1

If you’ve looked at the picture above (yeah, that one of the beetroot) you’re probably wondering why I’ve spent the majority of this post talking about the benefits of goat’s cheese. Well… when eating some warm, crusty bread adorned with goat’s cheese, extra virgin olive oil and a splash of aged balsamic, I guess other things pale in comparison. But, I digress… both beetroot and goat’s cheese are very relevant to this recipe post, as we’ll be roasting this vibrant root vegetable in a deliciously sticky glaze before combining it with soft goat’s cheese, crunchy toasted walnuts, fresh herbs and balsamic dressing (if you’re wondering, beetroot is also very good for you. Take a look at the stats, here).

Below, you’ll find my go-to recipe for this classic roasted beetroot, walnut and chèvre (I felt like being French again) salad. It’s delicious on it’s own, with some added quinoa or as an accompaniment to a crispy-skinned salmon steak. If you feel like experimenting, check the ‘notes’ section below. I’ve included some of my favourite recipe variations which will hopefully be a delicious addition to your table over the festive Summer months.

Thanks again for reading, and apologies that my estimated week (for my next recipe post) ended up being almost two. Jouir de!

saladmont

Roasted Beetroot, Walnut and Chèvre Salad with Balsamic Dressing

Serves 2 as a substantial salad, 4 as an accompaniment.

*When making this recipe, please keep in mind that beetroot stains everything. Everything, including skin, chopping boards, clothing and unvarnished wooden benchtops. Please make sure that you handle them respectfully and cautiously, with gloves if desired. But despite this warning, any incidental staining is definitely worth it.

  • 1 bunch raw baby beets (leaves still attached, if possible)
  • 1/2 small Spanish (red) onion
  • 1 cup (packed) washed and dried baby spinach leaves
  • a handful of parsley, coarsely chopped
  • 3/4 cup walnuts, roasted then lightly crushed
  • 80g (or more, depending upon your preference) fresh chèvre (soft goat’s cheese), crumbled
  • good quality olive oil, to roast
  • aged balsamic vinegar
  • red wine vinegar
  • a drizzle of honey or rice malt syrup
  • sea salt
  • freshly cracked black pepper
  • extra virgin olive oil, to dress

Preheat oven to 180 degrees C (356 degrees f). Detach leaves from beetroot, wash the small, tender ones well and set them aside (keep the rest of the beet greens! Separate the leaves, finely chop the stalks and saute in olive oil with some finely chopped shallot and a splash of water. Simmer until tender, add some salt (and a knob of butter, if you’re feeling generous) and serve… maybe with a poached egg on top!).

beetmont

Wash your beetroot well under cold running water, trimming any stray roots and tough bits of skin with a small, sharp knife. Pat beetroot dry with a paper towel, then cut them into even-sized wedges. Place them into a shallow, foil-lined baking tray then splash over some good olive oil, some aged balsamic, red wine vinegar, water, sea salt and cracked pepper (I don’t strictly follow any quantities here… basically, you want to create enough liquid for the beetroot to initially steam, then caramelise with a sticky, delicious glaze. Make sure there’s about 0.5-1cm of liquid covering the base of your tray before putting it in the oven). Toss to coat, then place your tray into the preheated oven to cook, turning occasionally, for about 40-60 minutes.

roastingmont

Half way through the cooking time, add in your sliced Spanish onion to caramelise. Your beetroot will be done when the vinegars have reduced, the onion is translucent and slightly browned, and the beetroot can be pierced easily with a knife. Remove the tray from them oven, then allow to cool.

traymont

Now, here’s the easy part: assemble your salad. Place your beetroot, the reserved tender beetroot leaves and spinach in a shallow bowl. Add in three quarters of the walnuts and chèvre. In a separate bowl (or your oven tray, if sufficiently cooled), add the beetroot and onion to your chopped parsley leaves. Toss well to coat, then add to the rest of your ingredients, including a splash more olive oil, balsamic and red wine vinegar. Scatter over the remaining walnuts, chèvre and some freshly cracked black pepper to garnish. Enjoy alone or as an accompaniment to your favourite protein.

salad

Notes:

  • Now you’ve mastered the basics of a beetroot salad, you can adapt this recipe to your individual preferences. Flavours that work wonderfully with beetroot include mint, feta, fresh green peas, yoghurt, crème fraîche or sour cream, Moroccan spices and other root vegetables such as sweet potato or carrots. I’ve made this recipe with additional roasted sweet potato, a sprinkling of dukkah and a yoghurt dressing instead of chèvre. Delicious.
  • An alternate way to roast your beetroot is to wrap it whole, in foil with a good splash of water and red wine vinegar. Place in the oven and roast for 1 1/2 – 2 hours, or until the vegetable can be easily pierced with a fork. Peel the beetroot, with gloved hands (I am talking from personal experience – beetroot stains take hours of scrubbing to remove), then discard the skins. You can then cut your beetroot into wedges for the above recipe, or finely dice it and add it to lots of finely chopped mint with some finely sliced raw Spanish onion, crumbled chèvre and a splash of extra virgin olive oil, salt, pepper and lemon juice. Serve with a dollop of crème fraîche. So good with steamed salmon or gravadlax (Swedish dill-cured salmon. So delicious).
  • Beetroot also makes a wonderful base for healthy, vibrantly-hued dips. Roast your beetroot in foil as above, peel then add to a food processor with whatever flavours you desire: Moroccan spices, yoghurt, crème fraîche or sour cream (I like using a bit of both), ground walnuts, fresh mint or parsley, lemon juice and a slug of olive oil. All of these flavours work remarkably well with the beetroot, so definitely experiment and see what combination you like best. My friend Caryse also makes an amazing beetroot dip with pine nuts, olive oil and parmesan… I still need to wheedle out the recipe but it was deliciously good with grilled chicken, sourdough toasts and soft double brie.

bottlemont leaves

Uh, just one more point about my beloved cheese. And a TV show. You may or may not have heard of The Mighty Boosh but this absolute genius-of-a-show was the brainchild of comedians Julian Barrett and Noel Fielding. I’ll let you read up on other details via the link above, but… for the sake of novelty value, I’m going to conclude this post with one of my favourite scenes of all time. Indeed, it is cheese related. Indeed, it is legendary. It’s protein, in video form. Enjoy: http://www.youtube.com/watch?v=N8kkwXnTmMc

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walnut fudge brownies

Brownies must be one of the most useful, adaptable baked goods known to man. At a pinch, I’d say that it’s due to the fact that:

  1. Everyone (well, almost everyone) loves chocolate
  2. On a good day, they can be mixed and shoved in the oven in under 15 minutes, and
  3. They’re a cross between a dense, dessert-style fudge cake and a transportable cookie or slice.

The last point has meant that in recent years, brownies have transformed from being just a mid-morning coffee snack to an acceptable addition on fine dining dessert menus, commonly à la mode with lashings of clotted cream. They’ve even entered the wedding sphere, either as the official wedding cake or dressed-up cake pops with icing tuxedos. However, despite their mass popularity, there’s an outstanding point of contention that has spawned many a poll in cyberspace:

Fudgy Brownies vs. Cake-like Brownies.

Now, for me this isn’t even an issue. As you can probably see from my photographs, I like them dense, fudgy and intensely chocolatey, with a slight crackle of crust on the top. Eaten warm with ice cream, the brownie becomes a molten, smooth chocolate dessert, studded with toasted nuts. Pretty much heaven in a bowl.

Anyway, regressing from my chocolate moment… I do respect that there’s an element of the population that finds the fudge consistency intolerable. For those of you who prefer a lighter, cake consistency, I’ve written some adjustments in the ‘notes’ section which should help with the transformation. However, the rest of this post is pretty much centred around my version of the perfect brownie: dark with 70% cocoa content, dense with cocoa butter and infused with the earthy flavour of toasted walnuts.

The recipe below is the product of many months of trawling through recipe books and internet pages claiming to have the ‘best’ recipe for brownies. These have ranged from light cocoa based, sugary concoctions to flourless cakes and dense nausea-inducing ‘Slutty Brownies’ baked with Oreos and chocolate chip cookie dough. Now, even though the latter has the temptingly inappropriate tagline ‘…oh so easy and more than a little bit filthy’, well… I’ve decided that I’m a brownie purist. Sometimes the original, unadulterated version is all you need.

As you’ll see below, my recipe for brownies contains organic 70% dark chocolate, toasted walnuts and smattering of milk chocolate chips, lovingly coated in real dairy butter. On this particular occasion, I also had the privilege of using the most beautiful free-range eggs I’ve ever seen, generously supplied by our lovely friend Helen and her partner Dirk. I can’t get over the variations in colour, from soft blue to green to speckled peach. They’re definitely photo-worthy, both in and out of the shell.

My husband introduced me to Helen, his classmate and friend, at an end-of-year gathering last year. By the warmth of a bonfire, we drank red wine and ate hot baked potatoes laced with chilli beans, cheese and sour cream; absolutely delicious, made even better in wonderful company. I don’t remember the last time I felt so comfortable at someone’s house I didn’t know… it’s definitely a tribute to both Helen & Dirk’s hospitality. Since then, Helen’s become our official lemon and egg supplier. Thanks Helen, you’re going to be getting a supply of lemon curd very soon!

So, read on for what I’ve found to be my favourite brownie recipe. I’m not going to say it’s the ‘best’, as that’s entirely subjective, but for me it’s absolute perfection: gooey and fudge-like in the centre, with a light golden crust and a touch of bitterness from the high cocoa content. Brownie goodness in it’s purest form… no Oreos required.

Dark Chocolate Brownies
Makes 16

  • 140g unsalted butter
  • 200g dark chocolate (preferably 70% cocoa, I use Green & Black’s Organic)
  • 150g light brown sugar
  • 2 tsp natural vanilla extract
  • 2 whole free-range eggs
  • 1 free-range egg yolk
  • 80g plain flour
  • 50g walnuts, lightly toasted, chopped
  • 50g organic milk chocolate (I use either Cadbury baking chips or chopped Green & Black’s Organic Milk)
  • Sifted organic cocoa powder, to dust

Preheat your oven to 160 degrees C (320 degrees f). Grease and line the base of an 18cm square slice tin with baking paper, then set aside.

Chop your chocolate and butter into small, even pieces then melt them together in a heatproof bowl over a saucepan of barely simmering water. Use a spatula to stir the mixture frequently, and when the mixture is almost smooth, remove it from the heat and allow it to cool (the residual heat will melt any remaining small lumps).

In a separate bowl, combine your eggs, egg yolk, sugar, vanilla and a good pinch of salt. Add the egg mixture into the cooled, buttery chocolate and mix well with a balloon whisk. Sift in your flour, and continue to mix thoroughly until smooth and glossy. Stir in your toasted walnuts and chocolate chips.

Pour your mixture into the prepared tin. Smooth the top with a spatula, then tap the tin a couple of times on your bench surface to remove any air bubbles. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out with only moist crumbs attached (as opposed to sticky, liquid mixture).

Allow the brownie to cool in the tin. There should be an even, light brown crust on the surface with a few cracks. When cooled, turn it carefully onto a chopping board and remove the greaseproof paper. Cut it into whatever size pieces you like (I cut it into 16, as they’re pretty rich) then dust the lot with sifted organic cocoa.

These brownies will keep in an airtight container (in the fridge, if you’re in a warm climate) for approximately one week. I usually stack mine with a layer of greaseproof paper in between. Alternately, you can wrap and freeze them for up to 2 months.


Notes:

  • The texture of a brownie is directly related to the ratio of fat (butter and chocolate) to flour. As mentioned previously, I prefer mine as fudgy as possible, however if you prefer a more cake-like consistency, there are adjustments you can make:
  1. Add in about another 20g of flour (100g in total) to firm up the mixture. Test your batter consistency: it should be slightly more rigid and less glossy.
  2. You can also remove the melted chocolate (thereby, removing the cocoa butter) and replace it with about 3/4 cup (80g) of unsweetened organic cocoa. To compensate for the bitter quality of the cocoa, you’ll also need to increase your brown sugar to around 250g. Leave your flour as per the original recipe, at 80g.
  • Slicing: The denser your brownie mixture is, the more difficult it will be to cut after baking. To make life easier for yourself, I’d recommend leaving the brownie to cool in the tin completely prior to cutting (yes, you can!!), and wiping your knife between cuts with a cloth rinsed in hot water. The latter avoids an over-accumulation of moist, sticky brownie crumbs, which ruins your cutting surface.
  • Avoiding ‘split’ chocolate: overheating chocolate can result in ‘splitting’, or separation of the cocoa solids from additional fats. Split chocolate both looks and tastes grainy, so to avoid chocolate disaster I’ve recommended a ‘double boiling’ method in this recipe (i.e. a heatproof bowl over a pan of simmering water).
  • However, despite the indirect heat, double boiling adds an extra element of risk: water. If any condensation or splashes of water get in your mixture, it can also result in the chocolate ‘seizing’ (solidifying unevenly) or splitting. To avoid this, try and keep the simmering heat as low as possible (there should just be bubbles forming on the water surface) whilst making sure that your bowl and cooking instruments are dry before use.
  • If preferred, you can use the microwave your butter and chocolate on low in a microwave-safe bowl. Restrict the cooking to short (20-30 second) bursts, stirring at each interval. Remove your mixture when there are still a few small solid pieces remaining; the residual heat will finish off the melting process.
  • Flour substitutes: This recipe works reasonably well with gluten-free plain flour of the same quantity (80g). You can also substitute refined spelt flour (with most of the coarse bran removed) or plain wholemeal flour, however be aware that with bran flours the consistency of your mixture will change. Expect a denser, potentially grainier finished product.
  • Additions: If you don’t like walnuts, other good nut substitutes include toasted macadamias, peanuts and pecans. Great fruit additions include dried sour cherries, cranberries and raspberries, all of which have enough acidity to ‘cut’ through the richness of the dense brownie mixture. No Oreo cookies. No.

Nutrition and Chocolate:

  • Fat: yep, overindulging in chocolate can make you fat, as cocoa beans contain approximately 50% fatty acids (saturated palmitic and stearic acids, plus mono-unsaturated oleic acid). Cocoa butter isn’t high in cholesterol, however when factoring in milk chocolate’s added dairy (milk fat) cholesterol levels may be adversely affected in very high quantities.
  • Sugar: Cacao (cocoa) beans themselves contain starch and dietary fibres, with a very low amount of simple sugar. However, the manufacturing process of solid chocolate adds between 13% (bitter, dark chocolate) and 65% (some baking chocolates) sugar to what you eventually consume. Have a look at the ingredients list. If sugar is the first ingredient, don’t buy it.
  • Antioxidants: Now, the good news. Cocoa beans contain polyphenols, with beneficial flavonoids (antioxidants) which reduce the blood’s ability to clot. This can therefore, in combination with other factors, reduce the risk of stroke and heart attack. But in saying this, everything needs to be in balance, people.
  • Stimulants: Cocoa beans contain low amounts of caffeine (less than that in coffee, tea or caffeinated soft drinks) and theobromine, which is a mild stimulant with a diuretic action. This isn’t anything you’d need to worry about unless you’re a parrot, dog, cat or horse (theobromine is toxic to all of these creatures) or if you’re elderly and are planning to eat a large amount in one sitting (as your body may metabolise the substance more slowly).
  • Anti-depressant properties: Cocoa and chocolate can have a positive effect upon the levels of serotonin in the brain, whilst also containing phenylethylamine, a stimulant similar to dopamine and adrenaline. Some therefore argue that chocolate can assist in alleviating the symptoms of depression. However, exposure to light and exercise are more effective, scientifically tested methods that will lead to overall health and well-being. So chocolate might be helpful in moderation, but it’s definitely not an advisable ‘cure’.
  • Vitamins and minerals: Cocoa is rich in many essential vitamins and minerals including magnesium, calcium, iron, zinc, copper, potassium, manganese and the vitamins A, B1, B2, B3, C, E and pantothenic acid.

For more history and brownie baking tips, check out this article from Shirley Corriher at The American Chemical Society. Science can definitely be interesting.

kale salad with chilli, garlic and parmesan

It’s very early on a Sunday morning, and instead of sleeping I’m wide awake thinking about the nutritional qualities of kale. Is that bad? I guess that’s a subjective question but in my case, probably, considering that I’ve lost my sole opportunity for a weekly sleep-in. Instead, I’ve abandoned my husband to sit in the half-light with a bowl of leafy green, lemon-drenched brassica. As I crunch through mounds of deliciousness, I’m pretty sure that I resemble an excited meerkat that just found a fat scorpion. Mmm, scorpion. Crunch, crunch, crunch.

Okay, so maybe that was a bad parallel. Especially for those of you who are strongly adverse to kale like Michael Procopio, who’s actually penned a poem to express his loathing towards the leafy green. And he’s not alone: check out here and here. But for every kale hater, there’s also an equally committed lover, like the delightful Sarah Jane whose blog, I Love Kale, is a tribute to the adaptability of this delicious vegetable. In any case, it’s beautiful. Isn’t it?

By now you’ve probably concluded that I’m in the ‘love’ camp, and you’re absolutely right. Mostly because I coat my kale in a deliciously cheesy, spiced lemon dressing before topping it with a crumbling of toasted nuts. If I’m extra hungry, I’ll also add in some seasoned red quinoa or a soft poached egg, letting the warm yolk drizzle softly into mounds of chilli-flecked green. Absolutely delicious, moreish and 100% good for you.

Well, if you’re now interested enough to find out more about the benefits of kale, just read on below. Underneath, you’ll also find my lemon and chilli spiced kale recipe, with suggestions for adaptation. As with all my recipes, I’d encourage you to add, subtract or change things around to suit your personal taste. Don’t like cheese? Try adding some tahini, more crushed nuts or nutritional yeast. Want some meat? Read on below for suggestions. As long as you get some kale into your diet, I’m happy… even if your version only resembles 1% of the original (that 1% being kale, not cheese, smart-ass).

Your body will thank you. Here’s why:

  • Kale is one of the newly coined superfoods of the plant world, a category that also includes grains like quinoa, berries like acai (ah-sigh-hee) and seeds like chia. Superfoods, in a nutshell, are plants that are high in organic phytonutrients, or components that are highly beneficial to physical health.
  • Phytonutrients in kale include beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and calcium, all of which assist in the maintenance of heart and bone health whilst aiding digestion, vision (by preventing macular degeneration) and energy production.
  • Along with other brassica vegetables (such as broccoli and cabbage) kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
  • Sulforaphane is another chemical within kale that has potent anti-cancer properties. To enhance levels, eat your kale raw, preferably blended, minced or chopped. If you prefer cooked greens, minimise nutrient loss by steaming or stir-frying (if you’re one of those people who boil vegetables to a shade of grey, at least drink the cooking water as that’s where all the nutrients have gone).

Kale Salad with Chilli, Garlic and Parmesan:

Serves approx. 2 for a main meal, 4 as a side dish.

  • 1 bunch kale (equivalent of about 4 cups, washed & chopped)
  • 1/2 garlic clove
  • 50ml extra virgin olive oil
  • freshly squeezed juice of one lemon (equivalent to 1/4 cup or ~50ml of juice)
  • chilli flakes, to taste (I use about 1 teaspoon)
  • a large pinch of sea salt
  • freshly ground black pepper
  • 1/4 cup finely grated Parmesan or Pecorino cheese (or for vegans, substitute a couple of tablespoons of nutritional yeast)
  • 1/4 to 1/2 cup toasted walnuts, almonds, pine nuts or a combination of all three (I add closer to 1/2 cup but adjust to your requirements)

Thoroughly wash and dry your kale leaves. Remove the tough, fibrous lower stalk and central vein from the larger leaves (retain the inner stalks from the more tender heart) then shred into 0.5cm thick ribbons. Place in a large bowl.

Using a mortar and pestle, pound your garlic clove with the chilli flakes and sea salt into a thick paste. Transfer it into a small bowl and add your lemon juice, olive oil, ground pepper and cheese. Whisk the dressing to combine, then pour it over the kale. Toss very well with salad servers or if it’s a meal for one, it might be easier to use your hands (I do!). Ensure that each leaf is thoroughly coated in dressing, then allow your kale leaves to sit for at least ten minutes to ensure that the lemon juice & olive oil will tenderise and remove some bitterness from the leaves.

Pound half of your toasted nuts in a mortar and pestle to a coarse ground. Chop the rest coarsely, then mix most of the nuts into your salad, reserving a sprinkling for garnish. Serve in bowls or on a large plate, scattered with your reserved nuts, a splash more extra virgin oil, a sprinkling of extra chilli flakes and/or extra Parmesan to taste.

Notes:

This salad lends itself very well to adaptations for both the vegetarian and carnivorous palate. Play around with things as suits your palate but some of my favourites are as follows:

  • If you’re not a fan of cheese, this salad works really well with some tahini or almond butter mixed into the dressing. Try a tablespoon to start then adjust to taste.
  • If you’ve tried this salad and you find that your kale is still bitter and tough, the problem is that the leaves have not been sufficiently ‘cooked’ in the acid of the dressing. I’d suggest trying again, but rubbing the dressing in with your hands before allowing it to sit for at least ten minutes. Hopefully this will do the trick!
  • Add some crumbled fried bacon pieces to your salad for the meat-lovers in your family, or serve with some seasoned grilled chicken or crispy-skinned salmon that’s still soft, moist and pink in the centre.
  • Place a generous handful of kale salad on some buttered, toasted rye or wholegrain bread, then serve topped with a soft-poached egg for breakfast.
  • Toast some turkish bread, slather it with hummus (preferably home-made, it’s easy!) then top with a spoonful of kale salad. The lemon and tahini, wrapped in the smoothness of the hummus pairs well with the garlicky, chilli-spiked greens.
  • Along the same thread, you can also add some kale salad into a pita-bread or lavash wrap with hummus, canned tuna and/or chickpeas. Yum.
  • If you don’t like nuts or can’t eat them, then this salad works equally well with croutons for extra crunch. Just place some day-old, crumbled wholegrain or French bread in the oven with a drizzle of olive oil and a sprinkling of pepper, then bake until golden. Top your salad, then eat!
  • To bulk out your kale salad in wheat-free fashion, just cook 1/2 cup quinoa in 1 cup of water (1:2 ratio) or vegetable stock then mix through your salad. I sometimes omit the cheese in this variation, then add in some pepitas and raisins (or chopped medjool dates) for extra colour, sweetness and crunch.
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