Beautiful medley of rose and purple kale roasted with punchy garlic, zesty lemon and delicate olive oil. Crispy leaves and soft stalks tumbled with juicy pomegranate seeds. This is my answer today to a too much of a good thing was had last night and in preparation for another one of those nights. We never learn, do we…
My body is instinctively telling me today that it needs light substance to get me through the day whilst I want to consciously up my vitamins and antioxidants. So this is perfect. I adore kale in any shape or form and find it a perfect accompaniment to most of winter dishes but also as a main star of a light salad. I am however late to the party with the whole kale crisps thing – but that’s because I just don’t like them for their texture. This dish has the perfect balance of crispy versus soft for me without any of that dried straw texture.
And whilst Cavolo Nero is my number one choice, today I am admiring the beauty of this rose kale instead. It has delicate leaves compared with other kales. And just look at that beautiful rosy hues strikingly offset by the juicy green. Stunning. I am also adding purple kale too to this salad with its robust leaves. The whole lot gets snipped with scissors and tumbled with finely chopped garlic, zest and juice of a lemon and a slick of olive oil before being baked in the oven. Because I am using the whole leaves, naturally the heavier stalks fall to the bottom and get covered with the lighter parts. This ensures the stalks gently steam and cook till soft whilst the top layer of leaves turns crisp. Minimal effort for a complete visual feast finished off with ruby red pomegranate seeds. You can of course use any type of kale here but I love these two in this salad particularly. Here is the recipe:
- 100 grams of rose kale
- 100 grams of purple kale
- 2 cloves of garlic finely chopped
- zest from 1 lemon and half of its juice
- 1 tbsp of olive oil
- seasalt to taste
- 1 pomegranate
Preheat the oven to 180°C. Line a shallow baking tray with some parchment paper and set aside.
Wash all of the kale and gently dry it before snipping with kitchen scissors directly into the prepared tray. Add the olive oil and the garlic. Grate the zest over the tray and squeeze juice from half of the lemon. Using your hands, gently massage the kale to ensure it is well coated with the flavourings.
Sprinkle with the sea salt and give the tray a gentle shake. Place in the preheated oven and bake for 10 minutes. Whilst the kale is baking, prepare the pomegranate and remove its seeds. You will find a little trick here that I use often which ensures I don’t have the seeds spraying everywhere.
Remove the kale from the oven – you want some of the leaves to turn crispy and the stalks to be soft with a little bite. Tumble the pomegranate seeds over the baked kale before transferring into a serving dish. This makes two generous servings as a main salad. Spritz with more lemon juice if desired and enjoy x