THE MEAN GREEN

INGREDIENTS

✱ 4 handfuls of green kale

✱ 225ml olive oil

✱ 150g frozen edamame beans

✱ 2 large carrots

✱ 1 tbsp honey

✱ ½ bunch of radishes

✱ 1 cucumber

✱ 1 tbsp kimchee seasoning

✱ 1 avocado

✱ 1 grapefruit

✱ 1 tsp togarashi spice (available from Waitrose)

METHOD

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 should 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 can take around 20 minutes). Then rinse under cold water and add the kimchee seasoning. Stir well.

4 Cut the avocado 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 togarashi spice mix.

5 Now assemble. In goes the kale, followed by the carrot, cucumber, edamame, avocado, radish and grapefruit. Dress with sweet ponzu sauce (page 164) to serve.