Kale, sprout and tahini salad

The Australian Women's Weekly - - Accompaniments -

SERVES 8 PREP AND COOK TIME 35 MIN­UTES Place 2 ta­ble­spoons sun­flower seed ker­nels in a small dry heavy-based fry­ing pan over medium heat. Stir gen­tly for 3 min­utes or un­til fra­grant; cool. Trim 250g kale; shred kale thinly, trans­fer to a large bowl. Add 1 tea­spoon sea salt flakes and 1 ta­ble­spoon ex­tra vir­gin olive oil to kale; rub mix­ture well un­til kale soft­ens. Trim 250g broc­coli and 200g brus­sels sprouts. Shave broc­coli and sprouts us­ing a V-slicer or man­do­line. Shave 2 medium (300g) green ap­ples; stack slices and cut into thin strips with a knife. Add veg­eta­bles, ap­ple and seeds to kale. Whisk 2 ta­ble­spoons ex­tra vir­gin olive oil, 2 ta­ble­spoons tahini, 2 ta­ble­spoons lemon juice and 1 small crushed clove gar­lic in a small bowl; sea­son to taste. Just be­fore us­ing, whisk in about 2 ta­ble­spoons wa­ter to thin to pour­ing con­sis­tency. Pour dress­ing over salad; toss gen­tly.

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