Green salad with redcurrants and orange dressing
SERVES 8 AS A SIDE PREP AND COOK TIME 20 MINUTES
150g kale, stalks removed, leaves torn 100g cavolo nero (Tuscan cabbage), stalks removed, leaves shredded
50g red vein sorrel leaves
1 (130g) Lebanese cucumber, cut into long thin ribbons
1 large (320g) avocado, chopped
100g breakfast radish, sliced thinly lengthways
125g fresh redcurrants
¼ cup (50g) pepitas (pumpkin seeds)
ORANGE DRESSING
¼ cup (60ml) extra virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons fresh orange juice 1 teaspoon honey ¼ teaspoon ground cumin 1 ORANGE DRESSING Place ingredients in a screw-top jar; shake well. Season. 2 Place kale in a large bowl with half the Dressing; using your fingers, lightly rub together to soften the kale.
3 Add the remaining ingredients to bowl; toss gently to combine. Serve on a platter; drizzle with remaining Dressing.
Test Kitchen tips
You can use baby spinach leaves instead of kale, and regular red radishes if breakfast radishes are not available. Dressing can be made up to a week ahead. Assemble salad just before serving.