RECIPES

Shredded Kale with a sprouted dressing

Kale is not often considered very easy to eat raw, but if shredded and coated with a flavoursome dressing, slips down very easily. This dressing is a perfect match for either kale or spinach.

Rich green leaves are essential for a healthy diet. They contain chlorophyll, or liquid sunshine, as it is known. They are very good for us and a good portion of rich green leaves with a dressing like this is very nutritious.

Blending sprouts into your dressings adds nutrition, as well as flavour. Particularly good are sunflower and alfalfa sprouts. Chickpeas, when added to the garlic mayonnaise, produce a great healthy dip.

Ingredients
(Serves 4)

• 300 grams of kale or other green leaf like spinach
• 50 grams sprouts, for example chickpeas and sunflower
• See Kitchen > mayonnaise + dressings for a basic lemon mayonnaise replacing the sunflower seeds with fresh sprouts

Method

• Wash and drain the leaves thoroughly. Take a few leaves at a time and roll them up tightly. Then holding them firmly together on a board shred them as finely as possible.
• Make a batch of dressing, adding the sprouts to the blender as you would the sunflower seeds in the recipe
• Place the shredded kale in a bowl and toss with the dressing.
• Experiment with a little chilli, garlic and ginger in a dressing or mayonnaise. With sprouted chickpeas added, this makes a lovely dip, very easily.

Leftovers:

The kale will keep washed and shredded in a bag refrigerated, for several days. As with most salads once dressed like to be eaten as soon as possible.