THE MEAN GREEN
4 handfuls green kale 225ml olive oil 150g frozen edamame beans 2 large carrots 1T honey ½ bunch radishes 1 cucumber 1T kimchi seasoning (available at Wantitall.co.za) 1 avocado 1 grapefruit 1t Japanese 7 spice/ togarishi (available at Chilliesforafrica.com)
1 Wash the kale, discard the stalks and thoroughly dry the leaves. Transfer to a large bowl with the olive oil and ‘massage’ for five minutes. ( Yes, really – it helps stop the leaves from tasting bitter.) Cook the edamame beans in boiling water for a couple of minutes, then drain.
2 Peel the carrots, cut them in four and slice into ribbons. (A spiraliser, mandoline or potato peeler will do the trick.) Season with honey. Thinly slice the radishes, too, while you’re at it.
3 Thinly slice the cucumber, add a teaspoon of salt and let the water drain off. This will take about 20 minutes. Rinse under cold water and add the kimchi seasoning. Stir well.
4 Cut the avo in half, discard the stone and use a spoon to remove the flesh. Slice very thinly. Next, peel the grapefruit, cut into segments and add to a bowl with the Japanese 7 spice mix.
5 Now assemble: in with the kale, followed by the carrot, cucumber, edamame, avocado, radish and grapefruit. Dress with sweet ponzu sauce (see recipe on page 121), and serve.