- 300g mixed kale
- 1 garlic clove
- 1 tsp ground coriander
- 1 orange
- 125g Medita sheep's cheese
- 1 tbsp pumpkin seeds
- 2 tsp cumin seeds
- 40g honey
- 400g tin of butter beans
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
Preheat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting tin in the oven to heat up.
- 2.
Strip the kale from it’s woody stems. Roughly chop the kale leaves. Peel and finely chop the garlic.
- 3.
Pile the kale and garlic into a large bowl with 1 tbsp of the olive oil, the garam masala and zest of the orange. Massage the leaves for 2-3 mins so they soften a little.
- 4.
Add the kale to the warm roasting tin. Crumble the cheese over the top. Scatter the pumpkin seeds and cumin seeds over. Pop in the oven to roast for 8-10 mins or till the kale and cheese are a little golden around the edges.
- 5.
While it cooks, slice the orange in half. Squeeze tbsp juice from one half into a small bowl. Dizzle in the honey. Add 1 tbsp olive oil. Season with a little salt and pepper. Whisk to combine. Remove the peel from the remaining half orange and slice into thin rounds. Set aside.
- 6.
Drain and rinse the butter beans. Once the salad’s cooked, remove from the oven. Drizzle over the dressing. Toss well to mix. Divide the salad between 2 plates. Garnish each salad with a couple of orange rounds. Serve straight away.
- 7.
- Tip
Reduce food waste
Kale stems are lovely juiced with apples and a squeeze of lemon.
