Eaten raw, I prepare the kale by massaging a balsamic vinegar dressing mixed with garlic infused oil and classic English mustard. Taking inspiration from Ottolenghi’s legendary cookbook, Simple, I toast pumpkin seeds and flax seeds in a maple syrup and olive oil dressing that gives the kale additional crunch and texture.
Serves 2
Prep time: 35 minutes
Ingredients:
300g kale
2 tbsp. garlic infused oil
3 tbsp. balsamic vinegar
2 tsp. classic English mustard
½ tsp. salt
30g pumpkin seeds
30g flax seeds
2 tbsp. maple syrup
1 tbsp. olive oil
¼ tsp. salt
- Preheat the oven to 180ºC fan.
- Start by prewashing the kale, ensuring that it is fully dried before placing in a mixing bowl. To make the kale salad dressing, mix the garlic infused oil, balsamic vinegar, mustard and ½ tsp. salt until well combined. Add to the kale and massage for 1 minute, or until the kale has softened.
- Line a small baking tray with parchment paper (approximately 15cmx15cm). Combine the seeds with the olive oil, maple syrup and ¼ tsp salt. Evenly spread out onto the parchment paper and bake for 15 minutes until the seeds are golden.
- Leave to cool for an additional 15 minutes. Once hardened, roughly snap the seeds and sprinkle into the kale ready for serving.
chefmarinie 
Great post 😁