Celebrating the best vegetables all winter long...
Over the last couple of years, I've come to love kale and the variety of things you can do with it. At this time of year, it's one of the easiest vegetables to get locally, and packed with nutrients. One of my favourite discoveries was when someone taught me to make a massaged kale salad, adding a whole new dimension to my kale repertoire (greatly appreciated when living on a farm where it was on the menu all winter long).
As the days are getting cooler, my body seems to start to crave these kale salads again, so I thought I'd share one of my favourite versions with you.
- Take a bunch of kale (any type will do). Strip the leaves off the stalks and tear into small pieces.
- Pour over a generous glug of oil (a couple of tablespoons), a splash of lemon juice (a tablespoon or so), and a large pinch of salt. Get your hands in there and massage the kale for 3-5 minutes until the leaves soften.
- Grate in a medium sized beetroot and a large carrot. Mix well, and add more olive oil/lemon juice to taste.
- Optional extras - toss in a handful of sultanas, and top with crumbled feta cheese and tamari toasted sunflower seeds.