Name: Crispy kale and citrus salad with coconut and ginger dressing
Total time: 1200 s
Yield: 4
Ingredients: 1/2 red onion; 1 red chilli; 1/2 lemon; 160 gram kale; 2 teaspoon mixed seeds; 1 pink grapefruit; 2 clementine; 1/2 lemon; 1 splash white wine vinegar; 3 tablespoon coconut milk; 1 inch root ginger; 1 clove garlic

Step 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.

Step 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.

Step 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.

Step 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.

Step 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) .

Crispy kale and citrus salad with coconut and ginger dressing

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