STICKY BALSAMIC KALE & RED BEAN WINTER SALAD

This warm winter salad is a textural sensation. The balsamic reduces around the puffy red (kidney) beans and contrasts beautifully with the mildly bitter kale. Cheesy things make a killer combo with this dish, so either include the shaved parmesan or make it more of a feast by serving it alongside a rich cauliflower cheese or an old-school mac and cheese.

FEEDS 3 TAKES

25 MINUTES 2 tbsp rapeseed oil

700g jar red (kidney) beans, drained

4 tbsp good-quality balsamic vinegar or glaze

1 tbsp demerara or soft light brown sugar, if needed

200g kale or cavolo nero, roughly chopped

sea salt and freshly ground black pepper

shavings of parmesan cheese or veggie alternative, to serve (optional)

Preheat the oven to 220C/200C fan/gas 7. Pour 1 tablespoon of the rapeseed oil into a large roasting tin and put into the oven to heat up for 2-3 minutes.

Add the red beans, along with 2 tablespoons of the balsamic vinegar and a good grinding of black pepper. Give the beans a mix so that they are fully coated.

Taste a little of your balsamic vinegar on the tip of your finger. If it’s very sweet, don’t add the demerara; if it’s acidic, sprinkle the sugar over the beans.

Transfer the tray to the oven and roast for

10-15 minutes until the beans are starting to turn crisp.

Remove from the oven and add the kale to the roasting tray, along with the remaining 2 tablespoons of balsamic vinegar and 1 tablespoon of oil. Sprinkle with salt and toss to combine.

Return the tray to the oven and roast for a further 5 minutes until the kale is crisp and a little charred.

Serve immediately, topped with the parmesan shavings, if using.