Tahini-mari­naded kale with beet­root and sumac-roasted salmon

Country Life Every Week - - Kitchen Garden Cook Kale -

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.

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