Broccoli and Kale Salad

The vivid green of the broccoli and kale is the indicator of when you have got this just right. Overcook and the colours just wash away. A mild chilli hit and the sharpness of the dressing give this salad real character. Great on its own, served with a soft cheesé or as a side to your main. 

Serves 4

Ingredients

1 Bunch Kale

2 Heads Broccoli

¼ Red Cabbage

1 Cup Flaked Almonds

1 Red Chilli

2 Cloves Garlic

½ Cup Red Wine Vinegar

¼ Cup Lemon Juice

2 tbsp. Coconut Oil

Salt & Pepper

Directions

Preheat oven to 160°C/320°F.

Bring 2 litres of water to boil in a large pot.

Rip kale from stems into 4cm strips.

Floret broccoli, halving the larger pieces.

Thinly slice chilli and garlic. Keep chilli seeds in the mix.

Finely shred red cabbage and set aside.

In a saucepan melt coconut oil. Add chilli and garlic and sauté over a very low heat until softened but not browned. Remove from heat. Add vinegar and lemon juice to the saucepan and set aside. Your dressing is done.

Drop broccoli into the boiling water for 10 seconds and then strain immediately and run under cold water. Set aside in a large bowl.

Roast almond flakes for 5 mins until lightly browned.

In a large pan or pot melt 2 tablespoons of coconut oil and toss kale over high heat for a minute or two until just wilted then remove from heat and add to the broccoli. Season with salt and pepper.

Toss dressing through the broccoli and kale, season again and serve garnishing with the red cabbage and almond flakes.