YOU’D KALE FOR THIS SALAD RECIPE
- Bunch kale (250g)
- 2 onions, sliced
- 5 tablespoons extra virgin olive oil
- 1/4 cup sultanas/raisins
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli flakes
- 3 tablespoons balsamic vinegar
- 3 teaspoons coconut sugar
- 1 tablespoon sesame seeds
- 1 tablespoon pine seeds
- Sea salt and black pepper to taste
- Gently toast the pine seeds and sesame seeds in a dry pan. Remove and set aside.
- Heat 3 tablespoons of olive oil in a pan over low-medium heat.
- Add the onions and cook to soften. We’re making soft caramelised onions, so no frying or browning, just softening and cooking down.
- 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.
- 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.
- Mix through the caramelised onion (this is easier with a fork), then sprinkle on the toasted seeds