The first week of my new job is done and dusted. As exciting as it is starting from scratch in an entirely new industry, being challenged in a new environment can certainly be exhausting, I am pooped! The couch is calling my name this Saturday and I am more than willing to oblige. I have a hot bowl of chocolate peanut porridge to devour and Love, Rosie all ready to watch! Nothing better than a good romantic comedy and comfort food to recover from a hard weeks work.
For lunch I will be whipping up one of my favourite kale recipes, a big bowl of greens to restore my energy levels. This salad may look simple but me oh my, the dressing packs one powerful flavour punch.
This is a sweet, nutty, textured salad. Chewy raisins, crunchy seeds, crisp apple tossed through organic homegrown kale leaves with a creamy ginger and tahini dressing.
- 1 Large bunch of curly kale
- 1 Medium apple, sliced
- 1/2 Cup of raisins
- 2 Tbsps of sunflower seeds
- 2 Tbsps of pumpkin seeds
- 2 Tbsps of walnuts
- Juice from half a lemon
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey
- 2 Tbsps tahini
- 2 tps of grated ginger
- 1 small garlic clove
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 1/4 tsp cinnamon
- 1-2 Tbsp of water to thin (if required)
Wash kale leaves and tear into small bite sized pieces. Add to a large mixing bowl. Pour lemon juice into bowl and use your hands to massage into the leaves.
Toast seeds and walnuts at 180 degrees for 10 minutes or until lightly brown.
Use an electric mixer to combine all dressing ingredients. Add water if dressing is too thick. Pour dressing into the mixing bowl with the kale and toss to combine. Add sliced apple, raisins and toasted seeds and nuts.