Sautéed Kale Salad with Pumpkin Seeds, Apple, Feta and Chilli Sauce
This week Sabrina Ghayour's 'Feasts' hit the shelves and as a someone who loves pretty much everything she does, I had to get my hands on a copy. This gorgeous warm salad, packed to the brim with flavour, comes straight from the book and I have to say it tastes as good as it looks.
Plonked in the middle of the table for everyone to tuck into and help themselves, a good sharing salad can be the hero of any dining table. I like to serve this alongside lots of other little sharing platters with different salads, meats and fish, like a mini Middle Eastern mezze, but equally serve this salad up for a lunch for one and it needs nothing else.
Sautéed Kale Salad with Pumpkin Seeds, Apple, Feta and Chilli Sauce
Serves 6-8
500g kale, tough stalks discarded, cut into bite-sized pieces
4 Braeburn apples
juice of ½ lemon
olive oil
200g feta, crumbled
chilli sauce, such as Sriracha
50g pumpkin seeds
sea salt and black pepper
Wash the kale but avoid shaking off all the water from the leaves - the kale will steam in this water later.
Drizzle enough olive oil into a large saucepan to just coat the base and set it over a medium-high heat. When the oil is hot, add the kale and season generously with salt and pepper. Stir-fry for 1 minutes, or until just wilted. Cover the pan with a lid and steam the kale for 2 minutes, shaking the pan (with the lid on) a few times during cooking to keep the kale from sticking to the base of the pan. When the kale is cooked and turns a darker shade of green, transfer it to a bowl and leave to cool for a couple of minutes.
Chop the apple into thin strips and toss in the lemon juice. Arrange the kale on a serving platter and scatter the apple and feta on top. Drizzle over the chilli sauce to taste, finish with a scattering of pumpkin seeds and serve.
Plonked in the middle of the table for everyone to tuck into and help themselves, a good sharing salad can be the hero of any dining table. I like to serve this alongside lots of other little sharing platters with different salads, meats and fish, like a mini Middle Eastern mezze, but equally serve this salad up for a lunch for one and it needs nothing else.
Sautéed Kale Salad with Pumpkin Seeds, Apple, Feta and Chilli Sauce
Serves 6-8
500g kale, tough stalks discarded, cut into bite-sized pieces
4 Braeburn apples
juice of ½ lemon
olive oil
200g feta, crumbled
chilli sauce, such as Sriracha
50g pumpkin seeds
sea salt and black pepper
Wash the kale but avoid shaking off all the water from the leaves - the kale will steam in this water later.
Drizzle enough olive oil into a large saucepan to just coat the base and set it over a medium-high heat. When the oil is hot, add the kale and season generously with salt and pepper. Stir-fry for 1 minutes, or until just wilted. Cover the pan with a lid and steam the kale for 2 minutes, shaking the pan (with the lid on) a few times during cooking to keep the kale from sticking to the base of the pan. When the kale is cooked and turns a darker shade of green, transfer it to a bowl and leave to cool for a couple of minutes.
Chop the apple into thin strips and toss in the lemon juice. Arrange the kale on a serving platter and scatter the apple and feta on top. Drizzle over the chilli sauce to taste, finish with a scattering of pumpkin seeds and serve.
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