I have been lying to myself for ages that kale tastes good. I’ve put it in green juices and snuck it into veggie soups just because I know it’s good for me and I need to combat the ton of wine I drink on a weekly basis. But lo and behold… this salad tastes fricking fantastic.
I based it on this salad from Smitten Kitchen. It has everything you want in a great salad. There is texture, saltiness, acid and crunch. I have made it three times in a row this week and I am still not sick of it. I’ve added extra avo on top which was a delight, ribbons of pecorino which was superb and another time some feta on top. So play around and add your favourite touches, but the bones of this baby are GOOD.
Kale & Cranberry Salad with Toasted Almonds & Garlic Crumb
1 bunch kale (about 400g)
juice of 1 lemon
1/2 cup raw almonds
1/3 cup dried cranberries
1 tablespoon white balsamic vinegar
1 tablespoon water
1/2 cup panko or coarse breadcrumbs
1 small clove garlic, grated fine on a microplane
2 spring onions
Freshly ground black pepper
Sea salt flakes
Prep kale by washing it and removing the stems and any tough ribs. Pat it dry. Layer a few leaves at a time, roll them up and then slice them very finely. Place the shredded kale into a large mixing bowl. Drizzle it with a little olive oil and lemon juice and massage it well. Set aside.
Place the cranberries in a small saucepan and pour in the vinegar and water. Bring them to a simmer. Switch off the heat and leave them in that liquid to plump up.
Combine the breadcrumbs with the grated garlic, a good pinch of sea salt and a little olive oil, about 2 tsp. Toast this in a dry pan until golden brown and the garlic smells super fragrant.
Place the almonds on a baking tray and toast them for 7 minutes at 180˚C. Allow to cool and then give them a rough chop.
Finely slice the spring onions.
Assemble the salad by adding the chopped almonds, drained cranberries and spring onions to the large mixing bowl. If it needs it- add another drizzle of olive oil and a touch of Sherry vinegar. Sprinkle in half of the garlic breadcrumbs. Toss well. Season. Plate the salad and then sprinkle the remaining breadcrumbs on top and enjoy every single bite!
*Deb from Smitten adds crumbled pecorino to hers. I used a speed peeler and added ribbons of pecorino to one version of this. But as I said it is delish as is and you can also add your own flair to it. Enjoy!
These fritters are the business. They’re delicious and jam packed with nourishing goodness. The husband and I have decided to go on a bit of a health kick/ will power experiment and i’m really enjoying making us lots of plant based meals. I made cashew nut mayonnaise the other night and it was a bloody revelation! Mayonnaise out of nuts! I was convinced it was going to be dreadful but the stuff is gold! I have a production line on the go now!
Unlike many gluten-free vegan recipes out there I am going to be real with you. Nothing beats the binding power of wheat flour and eggs. So don’t expect this mixture to be your run of the mill fritter. You really have to coax these babies into submission. I mix the mixture by hand so that I can really squash the ingredients together and get the “flax eggs” evenly distributed. “Flax eggs” I hear you asking? What on earth? Well up until two weeks ago I had no idea that if you mix 1 Tbsp of flaxseed flour with 3 Tbsp of boiling water you’ll end up with a gloriously sticky egg like binding magic mixture. It’s rather splendid.
Once you’ve shaped your fritters there will be a few reluctant pieces of corn, kale and bit of the mixture that just didn’t want to become a fritter. This is my absolute favourite part. Fry these little bits off at the end. Get them super crispy and then top your fritters with these little nuggets of joy.
Zucchini, Corn & Kale Fritters
400g grated zucchini, about 3 cups
125g fresh corn, 1 cob
50g kale, a large handful
1 x 400g tin organic lentils, drained and rinsed
1/2 red onion, finely diced
handful fresh coriander, roughly chopped
2 tsp crushed garlic
1 tsp turmeric
1 tsp chilli flakes
2 “flax eggs”*
30g coconut flour
sea salt & freshly ground black pepper
coconut oil for frying
*1 flax egg = 1 Tbsp flaxseed flour mixed with 3 Tbsp boiling water. Mix well into a sticky egg like paste.
Place grated zucchini in a colander lined with a tea towel. Sprinkle with a generous pinch of salt and massage the salt into the zucchini. Leave for 30 min.
Squeeze all the water out of the zucchini and place in a large bowl.
Slice the corn off the cob and finely slice the kale. Add this along with all the other ingredients except the flax eggs. Mix.
Make the “flax eggs”. Add them to the fritter mixture while still hot and mix them in. I find using your hands is the only way to go about mixing this homogeneously. Season the mixture well with salt and pepper.
Shape the mixture into fritters. I get 12.
Preheat oven to 180˚C.
Fry the fritters in coconut oil until crispy on both sides. Transfer fritters to a baking tray and bake in the oven for 10 minutes.
Serve with a dollop of coconut yoghurt, fresh coriander and a crunchy green salad.