- 200g kale
- 1 shallot
- 1 lime
- 20ml hot red pepper oil
- 2 blood oranges
- 400g tin of chickpeas
- 2 tsp cumin seeds
- 35g cashews
- A handful of mint, leaves only
- 1 avocado
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large baking tray
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Strip the kale leaves from their stalks. Finely chop the stalks. Pop the leaves and stalks on a large baking tray. Drizzle over 1 tbsp oil and massage into the leaves. Season with salt and pepper. Slide into the oven to roast for 10 mins.
- 2.
Meanwhile, finely chop the shallot. Pop it in a large bowl. Zest and juice in the lime. Juice in 1 blood orange. Add the hot red pepper oil and whisk (the oil is very hot – for a milder dressing, use half the oil and 2 tsp olive oil instead). Drain and rinse the chickpeas and add to the bowl.
- 3.
When the kale has roasted for 10 mins, remove it from the oven. Scatter over 2 tsp cumin seeds and the cashews. Slide back into the oven for 5 mins. The kale should be crisp and the cashews toasted.
- 4.
Slice the skin and pith from the remaining blood orange. Slice the orange into thin rounds.
- 5.
Finely chop the mint leaves. Halve the avocado and scoop out the flesh. Thinly slice it.
- 6.
Remove the kale from the oven and let cool slightly. Arrange the kale on a platter or 2 of plates. Top with the chickpeas, orange and avocado and finish with the mint and dressing to serve.
- Tip
Ripe & Ready
When you unpack your box, pop the avocado into your fruit bowl. Storing it at room temperature and with other fruit - especially bananas and kiwis - will help the avocado ripen. It's ripe when it just gives when you very gently squeeze it with your finger tips.
