Yo­gurt pic­calilli & crisp kale salad

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As with any pickle, the flavour of this dress­ing re­ally im­proves af­ter spend­ing a night in the fridge and then be­ing brought back to room tem­per­a­ture. An­other great rea­son to get your prep done ahead.

SERVES 8-10 PREP 10 mins plus at least 2 hrs steep­ing

COOK 15 mins EASY V 200g tiny cauliflower flo­rets 280g jar sweet pick­led baby sil­ver­skin onions

3 tbsp olive oil

2 gar­lic cloves, crushed

1 tbsp finely grated root gin­ger 1 tsp ground turmeric

1 tbsp English mus­tard

4 tbsp Greek-style yo­gurt (not the thick-strained type)

125g (or about 5 leaves) kale or cavolo nero, any big stems re­moved, then shred­ded into 1cm strips 1 Bring a pan of salted wa­ter to the boil and have a bowl of iced wa­ter ready. Add the cauliflower to the pan, re­turn to the boil and cook for 30 sec­onds. Drain, then plunge into the ice wa­ter. Once cold, drain well. 2 Keep 3 tbsp of the onion vine­gar aside, then mix the cauliflower with the onions and the rest of the vine­gar from the jar in a large bowl. Cover and steep in the fridge for at least 2 hrs, overnight if pos­si­ble.

3 For the dress­ing, heat 1 tbsp oil in a pan, then add the gar­lic and gin­ger and cook for 1 min, stir­ring. Stir in the turmeric, cook for 30 sec­onds, then re­move from the heat. Add the mus­tard, 1 tbsp oil and the 3 tbsp pick­ling juice you re­served ear­lier. Cool for a few mins, then stir in the yo­gurt and sea­son to taste.

4 Heat the oven to 180C/160C fan/ gas 4. Tip the kale onto a large bak­ing tray. Sea­son and rub 1 tbsp oil all over the leaves. Bake for about 6-8 mins un­til turn­ing crisp at the edges. Once cooled, the kale will crisp up all over. Just be­fore serv­ing, drain the cauliflower and onion from the pick­ling juices and toss into the dress­ing, then fold the kale gen­tly into it. Serve with the ter­rine.

PER SERV­ING (10) 76 kcals • fat 6g • sat­u­rates 2g • carbs 4g • sug­ars 2g • fi­bre 1g • pro­tein 2g • salt 0.4g

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