Tahini-marinaded kale with beetroot and sumac-roasted salmon
Kale is definitely the vegetable of the moment, but I was growing it long before it became a health food pin-up—i love it. Some people find the coarse texture a little more challenging, however, making this week’s recipe, which leaves it to marinade and soften, is a great one to try
Serves 4 Ingredients
150g kale 1tbspn tahini 60ml apple-cider vinegar Zest and juice of 1 lemon Seasoning 2 beetroots 1 red onion, sliced into thin
rings A few sprigs rosemary A few sprigs thyme 500g whole large salmon
fillet 2tspn sumac 150g Camargue red rice 1tspn toasted black sesame
seeds 1tspn chia seeds 100ml Greek yoghurt 50g garlic-and-herb cream
cheese Pea shoots to serve
Remove the stems from the kale and cut it into large pieces and put them in a large freezer bag. Shake together the tahini, vinegar, lemon juice, zest and seasoning in an old jam jar and pour into the bag, massaging the kale so it’s covered in dressing. Leave the bag and its contents in the fridge for about 4 hours.
Preheat your oven to 180˚C/350˚f/gas mark 4. After quartering your beetroots, arrange the pieces in an ovenproof dish and drizzle them with olive oil, scattering the onion rings, rosemary and thyme over the top. Roast until tender—about 25 minutes, depending on size.
Put the salmon in another ovenproof dish and scatter the sumac over it. Roast for 25 minutes. Cook the Camargue red rice as per the instructions on the bag—mine were simply to boil in water for 25 minutes and drain.
To serve, spread the rice out on a large plate. Add the kale pieces and scatter thin slices of beetroot between them. Pour the dressing from the freezer bag over everything and, finally, add the sesame and chia seeds. Serve the salmon with the Greek yoghurt and garlic-and-herb cream cheese, mixed together as a flavoursome sauce, on the side and a scattering of pea shoots.