Serves 4Prep time: 15 minutesCooking time: 10 minutes There’s nothing quite like panzanella for a quick and easy meal. And when it’s made with seasonal curly kale, pickled radishes, feta and chunky toasted breadcrumbs – you know it’s going to taste delicious. This recipe also includes a homemade vinaigrette made with cold pressed rapeseed oil. … Continue reading "Kale & radish panzanella salad served with a honey & mustard vinaigrette"

Serves 4
Prep time: 15 minutes
Cooking time: 10 minutes

There’s nothing quite like panzanella for a quick and easy meal. And when it’s made with seasonal curly kale, pickled radishes, feta and chunky toasted breadcrumbs – you know it’s going to taste delicious. This recipe also includes a homemade vinaigrette made with cold pressed rapeseed oil. The sunshine yellow colour and delicious punchy flavours liven up the entire plate making it the perfect lunch or side to enjoy this spring.

  1. To pickle the radishes, put the red wine vinegar, 30ml cold water and a pinch of salt in a jar and add the sliced radishes. Seal with a lid and pop in the fridge.
  2. Heat the olive oil in a pan, add the shallots and fry until soft, then add the garlic and cook for another 2 minutes. Add the kale, season and stir fry for a further 3-4 minutes until the kale softens and everything is nicely cooked. Add the almonds to the pan and cook for 1-2 minutes until they release their oils and gain a little colour.
  3. In a separate pan, with olive oil, fry the sourdough breadcrumbs, adding a generous pinch of salt and pepper, cooking until they crisp up and darken a little.
  4. To make the vinaigrette simply combine all the ingredients in a jug and whisk to combine.
  5. Add the warm kale to plates and top with the feta, pickled radishes, seeds, mint and sourdough breadcrumbs. Drizzle over the vinaigrette and enjoy.
  • 3 radishes, thinly sliced
  • 100ml red wine vinegar
  • 30ml water
  • 1 tbsp olive oil
  • 2 shallots, sliced
  • 2 cloves of garlic, thinly sliced
  • 500g curly kale, chopped
  • 50g toasted almonds
  • 3 chunky slices of sourdough, cut into large breadcrumbs
  • 200g feta
  • handful of mint leaves
  • 2 tbsp pumpkin and sunflower seeds
  • salt & pepper

For the vinaigrette:

  • 4 tbsp of rapeseed oil
  • 2 tbsp of white wine vinegar
  • 1 crushed garlic clove
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • salt & pepper to season
  • 1 tbsp water

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