Cooking Instructions
1.
Put the
red onion (1/2)
and sliced
chilli (1)
(if using) into a bowl with the
lemon juice (1/2)
and a sprinkling of sea salt. Set aside.
2.
Preheat the oven to 220°C/200°C fan. Add half the
kale (80 g)
to a baking tray, sprinkle with salt and drizzle with olive oil. Bake for 8-10 minutes, until crisp.
3.
Combine the
lemon juice (1/2)
,
vinegar (1 splash)
,
coconut milk (45 mL)
,
ginger (2.5 cm)
and
garlic (1 clove)
and set aside.
4.
Add the remaining
kale (80 g)
to a bowl and drizzle over half the dressing. Massage with your hands until you feel the leaves tenderise. Toast the seeds in a dry pan until fragrant.
5.
To build the salad, tumble the massaged kale onto a platter. Top with the
grapefruit (1)
,
clementine (2)
, crispy kale, onion and chilli before finishing with the remaining dressing and the
mixed seeds (6 g)
.