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. 

Bowls of goodness: kale, long-stemmed broccoli and goat’s cheese salad

Serves 4 Prep time: 10 minutes Ingredients: 180g kale 220g long-stemmed broccoli, boiled 100g goat’s cheese, cubed 30g toasted almond flakes 2 tbsp. balsamic vinegar glaze 3 tbsp. garlic oil 2 tsp. salt Method: Place the kale in a large bowl and massage half the amount of garlic oil for two minutes, or until theContinue reading “Bowls of goodness: kale, long-stemmed broccoli and goat’s cheese salad”