Look try not to go mental because I’ve mentioned the Hemsleys and use the comments box to slag them off. Not cool. They’re just trying to earn a living and they look alright in photos.
Plus, listen to me, Spikers: white carbs and refined sugar are terrible. They’ll rot your teeth and make a mess of your digestion. I’m not being some sort of evangelical nutcase, I’ve always known this. Any old schoolers over here from Recipe Rifle will recall I rarely posted a recipe that called for pasta, potatoes, rice or sugar.
But I used to eat a fair amount of all those things because I was young and so it didn’t matter. But after 35 if you want to achieve any sort of ideal weight or shape you have to eat fish and greens. That’s it. No red meat. Vegetables, fish and greens and not much of it.
And we all need fresh ideas of what to do with greens, right? RIGHT??
I had this the other night at dinner and it was absolutely terrific. There is a clever breaking-down of the kale that goes on with the acidic dressing that renders the kale not a chewy, spiky, potentially hazardous chokable foodstuff, but more like very interesting salad leaves.
I am grateful to Petra Teacher for alerting me to and supplying me with this recipe.
Sesame Kale salad
Serves 4 as a side
250g kale, thick stems removed and leaves finely sliced
1 large red pepper, deseeded and diced
2 large carrots, spiralized, julienned or peeled into ribbons
4 spring onions or 1 small onion, finely sliced
A handful of sesame (white or black), pumpkin, sunflower or chia seeds (optional)
A large handful of fresh coriander (leaves and stalks) or coriander and mint leaves, chopped
For the dressing
3cm piece of fresh root ginger (unpeeled if organic), finely grated
3 garlic cloves, finely grated – personally I think you only need one clove of raw garlic in any recipe
4 tbsp lime or lemon juice or apple cider vinegar
6 tbsp extra virgin olive oil
2 tbsp sesame oil (non-toasted)
4 tsp tamari
2 tsp raw honey or maple syrup
A pinch of finely diced fresh red chilli or chilli flakes/powder, to taste
1 Whisk all the dressing ingredients together in a bowl with a fork.
2 Add the kale and toss together using your hands before leaving to marinate, covered, for a few hours in the fridge. If you’re making it in a rush, massage the leaves for 1 minute with the dressing as this will speed up the softening process.
3 When the kale has finished marinating, add the red pepper, carrots and spring onions or onion to the bowl.
4 Toast the seeds (if using) in a dry pan on a medium-low heat for 30 seconds. Serve the salad with the fresh herbs and the toasted seeds sprinkled on top.