FODMAP friendly recipes · Self-made FODMAP friendly recipes · Vegan

Mustard and balsamic vinegar kale with toasted seeds

I’ll preface this caption with a shout out to one of my closest friends who introduced me to the wonders of kale. Thank you.

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

  1. Preheat the oven to 180ºC fan.
  2. 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.
  3. 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.
  4. Leave to cool for an additional 15 minutes. Once hardened, roughly snap the seeds and sprinkle into the kale ready for serving.

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