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KALE, TOASTED ALMOND AND FRIED SAGE SALAD

This is a great salad for when the weather starts to turn cooler. Kale has a rather robust texture which lends itself well to being eaten either raw or cooked. In this recipe I have included both: the raw kale adds a freshness to the salad and the fried kale adds a light smokiness to the overall flavour.

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

2 tbsp vegetable oil

2 shallots, thinly sliced

500g kale, tough stems removed

½ bunch of sage, leaves picked

100g flaked almonds

sea salt and freshly ground black pepper

FOR THE DRESSING

3 tbsp balsamic vinegar

1 tsp wholegrain mustard

125ml olive oil

1 garlic clove, finely grated

Heat half of the vegetable oil in a large frying pan over high heat. When hot, add the shallots, season well with sea salt and cook for 6–8 minutes, until golden. Add half the kale and cook for a further 2 minutes until it just begins to wilt, then transfer the kale and shallots to a bowl.

Heat the remaining oil in a medium frying pan. When hot, add some of the sage leaves and fry for 2–3 minutes over high heat until crispy (fry them in batches). Place on kitchen paper to soak up the excess oil and season well with sea salt.

When the sage leaves have been fried, add the flaked almonds to the pan, season with sea salt and toast until golden. Remove from the heat.

To make the dressing, mix all the ingredients together in a bowl.

Thinly slice the remaining raw kale and mix it together in the bowl with the cooked kale, shallots, almonds and fried sage leaves. Season with more sea salt and loads of black pepper and drizzle with the dressing.