This Winter Salad is full of fibre, iron and vitamins. Perfect for a light lunch in the winter months when local kale is in season and will be fresh from field to plate.
Winter salad of broccoli, apple and kale
Handful of mixed sprouts (such as mung bean, onion and chickpea)
1 broccoli (about 350gm)
1 bunch kale
2 tbsp pine nuts
2 tbsp. Rape seed oil
Pinch of salt
1. In a large bowl, break up the kale and remove any tough stalk, squeeze on the juice of the lemon and a large pinch of salt. Rub kale with your hands to soften slightly, and leave to one side.
2. Cut broccoli into small florets and blanch for 3 minutes before submerging in cold water.
3. Cut the apple into small squares and combine with the kale, add the cooled broccoli and pine nuts and a drizzle of rapeseed oil to serve.
To make this a little heartier I occasionally add small squares of my favorite local cheese.