This salad is sure to convert all “kale loathers”. As one person said “I would eat kale every, single day if I could have it like this” —now that’s saying something!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C, and roast the almonds for about 10 minutes, until golden and fragrant, set aside to cool. Keep a close eye as they can burn easily, and taste bitter.
In a bowl, mix together the lemon juice, olive oil and a good pinch of salt. Check seasoning — it should be lemony and salty
Remove the stalk, finely slice the kale leaves, and add to the lemon. Using your hands, massage the lemon dressing into the kale, scrunching and squeezing as you go. The lemon will soften the kale and it will reduce in size. Transfer to a serving dish.
Roughly chop the almonds and sprinkle on top of the kale, along with a crumble of salty cheddar.
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