Three more ways with kale…

Kale pesto MAKES 10-12 servings PREP 10 mins NO COOK EASY V G

Put 85g toasted pine nuts,

85g grated parmesan (or vegetarian alternative), 3 garlic cloves, 150ml olive oil (preferably half extra virgin), 85g kale and the juice of 1 lemon in a food processer, and whizz to a paste. Season to taste. Add more oil if the pesto is too stiff.

GOOD TO KNOW healthy

PER SERVING (12) 195 kcals • fat 20g • saturates 4g • carbs 1g • sugars none • fibre none • protein 4g • salt 0.1g

Keep it green sandwich MAKES 1 PREP 10 mins NO COOK EASY V

Massage 25g curly kale in ½ tbsp sesame oil and ½ tbsp soy sauce (or tamari) for a few mins until softened, then set aside. Mash

1 small avocado with a fork in a bowl with the juice of 1 small lime, 40g chickpeas and some seasoning. Spread across 1 slice rye bread, lay the kale on top and sprinkle with ½ tsp paprika. Top with another slice of rye and halve.

BENEFITS vegan • fibre • vit c • 2 of 5-a-day

PER SANDWICH 443 kcals • fat 27g • saturates 5g • carbs 32g • sugars 2g • fibre 10g • protein 11g • salt 1.8g

Bone builder smoothie MAKES 1 PREP 5 mins NO COOK EASY V

Chop half an avocado and a 10cm piece of cucumber, then add to a blender with a generous handful each of spinach and kale, 50g pineapple chunks and 300ml coconut water. Blitz until smooth.

GOOD TO KNOW vegan • healthy • gluten free PER SMOOTHIE 262 kcals • fat 16g saturates 4g • carbs 21g • sugars 14g • fibre 9g • protein 8g • salt 1.1g