Ingredients:1 medium squash200g curly kale, washed, de-stemmed and cut into very thin pieces2 tsp lemon juice1/4 tsp cumin1/4 tsp harissa powderolive oila handful of roasted marcona almonds or chopped cashew nuts For the lemon tahini sauce:95g tahini2 tbsp lemon juice1 tbsp olive oil1/4 tsp garlic powder or granules1/2 tsp salt60ml hot water Method:1. Preheat the…
Ingredients:2 sliced onions200g chopped curly kale30ml balsamic vinegar8 beaten large eggs100g hard goat’s cheese15ml olive oil(serves 4) Method:1. Preheat the oven to 190°C.2. Heat the olive oil in an ovenproof frying pan. Add the onions and cook until soft and caramelised.3. Add the kale with a little water and cook for around 5 mins until…
Ingredients:85g kale85g toasted pine nuts85g grated parmesan (or vegan alternative)3 garlic cloves150ml olive oiljuice of 1 lemon Method:1. Blitz all the ingredients into a paste and season to taste.2. Stir through pasta and add extra parmesan to serve. Notes:This pesto will keep for a week in the fridge if covered with a little extra olive…
I don’t use any particular recipe for this, just a rough guide for myself. These are vegan but you can use an optional cheese slice or non vegan mayo. Sometimes I use hummus, but a small amount of mayo, some sweet chilli sauce and some sweet pickled cucumber makes a very good burger, my last…
Prep and cook time: 30 mins Serves 2 Ingredients: 1 tbsp butter 1 onion, finely chopped thumb-sized piece ginger, grated 2 heaped tsp cumin seeds 1 tsp turmeric 1 tsp ground coriander 2 tbsp tomato purée 200g kale, large stalks removed, leaves finely shredded 400g can chickpeas, drained 250ml vegetable stock 50g fresh coconut, grated 4 heaped tbsp Greek-style yogurt 1…
Ingredient: A bunch of kale Olive oil or Sesame oil or a mixture of both. Sea salt Toasted sesame seeds (optional) Method: Preheat oven to 180 C/ gas 4. Line baking tray with baking parchment. With a a knife or scissors carefully remove the leaves from the thick stems and cut or tear into bite…