Kalette Salad with Spicy Seed Granola
The kalette harvest is here. Finally. The kalettes have been in the ground as plug plants since July and were a little slow to get going. But they stood stalwart like huge tree trunks in the patch all winter; they fought off wind, rain, snow and pigeons; and, finally, they are ready to harvest.
If you've not met Kalettes before, they're also known as 'kale sprouts' or 'flower sprouts' being, as they are, the glorious lovechild of kale and sprouts. They grow like a sprout tree but the buds on the stalk look more like flowers than solid, hearting sprouts. They make a terrific entry-level brassica (a gateway drug to cavolo nero, you might say) - mild, sweet, tender and very pretty.
And thank heavens they’re here, because they’ve arrived just in time to save Lockdown Lunches. Things were getting a bit tedious and the usual soup-and-a-sandwich has been wearing thin, so I’ve been glad of this super green salad which has pepped things up. And the umami crunch of the seed granola clusters is a salty hit you will want to sprinkle on all brassicas far and wide.
After you’ve tried this one, you might like to try some of my other kalette recipes from last year’s crop.
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Kalette Salad with Spicy Seed Granola
Yield: 1Prep time: 10 MinCook time: 5 MinTotal time: 15 MinA super green kalette salad with creamy avocado, tart dried blueberries, and a crunchy umami seed granola that is totally addictive.
Ingredients
100g kalettes
½ avocado
1 tbsp dried blueberries
2 tsp sesame oil
1 tsp mirin
¼ lime, juiced
For the spicy seed granola
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
½ tbsp chia seeds
½ tbsp sesame seeds
½ tsp soy sauce
½ tsp honey
1 tsp Worcestershire sauce
splash Tabasco
1 tbsp olive oil
Instructions
Start with the seeds. Mix everything together in a bowl then tip into a dry, non-stick frying pan and frying gently for 3-4 minutes, stirring continuously, until the seeds turn a rich dark brown. Tip onto a silicone sheet and leave to cool. They will crisp up, set and clump together as they go cold. Keep in a Tupperware until needed (they stay crunchy for a couple of days.)
For the salad, steam the kalettes for a brief couple of minutes then plunge into cold water (to keep them from over-cooking) then pat dry gently and pop in a bowl. Slice the avocado and add to the bowl with the blueberries. Then pour in the sesame oil, mirin and lime juice plus a pinch of salt. Toss everything together gently and tip onto a plate. Scatter over the seed granola, serve and feel nourished.
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