Allotment salad
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Kale salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 200g kalestalks removed and leaves torn
- 1 large shallotfinely sliced
- 100g cooked beetrootroughly chopped
- 30g dried cranberries
- 250g carrotsgrated
- 25g mixed nutsroughly chopped
- 125g goat's cheesecrumbled (optional)
For the dressing
- 1 lemonjuiced
- 1 tbsp Dijon mustard
- 1 small garlic clovecrushed
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 tbsp olive oil
Nutrition: Per serving
- kcal466
- fat28g
- saturates4g
- carbs40g
- sugars34g
- fibre12ghigh
- protein8g
- salt1.2g
Method
step 1
Combine all the dressing ingredients in a large bowl, season well, then add the kale and shallot. Massage the dressing into the kale leaves until they soften and turn dark green, about 2-3 mins.
step 2
Add the beetroot, cranberries, carrots, nuts and goat cheese, if using. Toss together until everything is evenly coated, and season. Serve straightaway.
