YOU’D KALE FOR THIS SALAD RECIPE
Article

YOU’D KALE FOR THIS SALAD RECIPE

Method

  1. Gently toast the pine seeds and sesame seeds in a dry pan. Remove and set aside.
  2. Heat 3 tablespoons of olive oil in a pan over low-medium heat.
  3. Add the onions and cook to soften. We’re making soft caramelised onions, so no frying or browning, just softening and cooking down.
  4. After 5-10 minutes, add raisins and coconut sugar and continue caramelising over a low heat. Add the chilli and spices and mix in well. Add the balsamic vinegar and heat through. Remove pan from heat.
  5. While the onions are cooking, prep your kale. Tear the soft leaves from the hard stems, then tear or chop leaves into bite-sized pieces. Put into a bowl and drizzle over the remaining olive oil. Massage the leaves to soften. This breaks down the cellulose, making the kale softer and sweeter and nicer to eat.
  6. Mix through the caramelised onion (this is easier with a fork), then sprinkle on the toasted seeds

 

Recipe from Smith St Paleo

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