Autumn Kale Blazer Salad


The nights are drawing in. It’s time for warm, cosy salads … Autumn Kale Blazer Salad

Serves 2

1 bag of curly kale 1 teaspoon brown sugar 1 tea spoon salt 1 tea spoon apple cider vinegar

2 slices of smoked streaky bacon, chopped 2 shallots 1 clove of garlic 1 sweet potato 1 apple 1/4 tsp cinnamon 1/4 tsp nutmeg salt and pepper

A sprinkle of pine nuts A sprinkle of pomegranate seeds

Start with making the crispy kale. Take a generous half bag full (it shrinks a lot) and pull out the stalks. Massage with the nutritional yeast, cider vinegar, salt, sugar, olive oil. Space out on a large tray and roast in the oven at 140C for 20 mins. It might need a stir half way through. It should be crispy but not too dark as it’ll taste bitter.

Fry the bacon in a pan until crispy. Remove and add the shallot, garlic, sweet potato and apple which are all diced (roughly the same size as the bacon bits) and cook for 5 mins with the nutmeg and cinnamon until soft. Steam the rest of the kale and mix with the apple, sweet potato, bacon, pine nuts and pomegranate. Pile up on the plate with the crispy kale around the edge.