Seeded spears

Kale and grilled as­para­gus salad

The Guardian - Feast - - News -

Prep Cook Serves 5 min 35 min 4-6

30g sun­flower seeds 30g pump­kin seeds 1½ tsp maple syrup Salt and black pep­per

250g kale, stems dis­carded, leaves torn into roughly 4-5cm pieces

3 tbsp olive oil 1½ tbsp whitewine vine­gar

2 tsp whole­grain mus­tard

500g as­para­gus, woody ends trimmed 120g frozen shelled edamame, de­frosted 10g tar­ragon leaves, roughly chopped

5g dill, roughly chopped There’s a lit­tle bit of mas­sag­ing and mar­i­nat­ing in­volved here, but you can do that well ahead of time, if need be. Just don’t mix ev­ery­thing to­gether un­til the last minute.

Heat the oven to 160C/320F/gas 2½. Mix both seeds with half a tea­spoon of maple syrup, an eighth of a tea­spoon of salt and a good grind of pep­per, then spread out on a small oven tray lined with bak­ing pa­per. Cook in the oven for 12 min­utes, un­til the seeds are golden brown, then set aside for about 20 min­utes, dur­ing which time they will clump to­gether and crisp up as they cool. Once cool, break the can­died seeds into 2-3cm pieces.

Put the kale in a large bowl with the re­main­ing tea­spoon of maple syrup, two ta­ble­spoons of oil, the vine­gar, mus­tard and a quar­tertea­spoon of salt. Us­ing your hands, mix to­gether and mas­sage the kale for about a minute, un­til it soft­ens and takes on the flavours of the mari­nade, then set aside for at least half an hour (or up to four hours, if you want to get ahead).

Warm a ta­ble­spoon of oil in a large fry­ing pan on a medium-high heat and, when hot, add the as­para­gus and an eighth of a tea­spoon of salt, and fry for six min­utes, turn­ing reg­u­larly so it starts to brown and soften. Leave to cool, then cut on an an­gle into 4cm-long pieces.

To serve, toss the edamame and herbs into the kale, then spread out on a large plat­ter. Top with the as­para­gus and can­died seeds, and serve at once.

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