A warm salad from Anna Jones, which is good with crisp roast potatoes. it would also be nice with some burrata.
Ingredients
- olive oil
- 1 red onion peeled and finely sliced
- 1 garlic clove peeled and finely sliced
- 2 blood oranges peeled and segmented
- 2 tbsp sherry vinegar
- 1 tbsp runny honey
- 400 g Kale hard stalks removed, leaves torn into bite-sized pieces
- 30 g almonds or hazelnuts roughly chopped
- 2 tbsp sesame seeds
- Zest of an unwaxed lemon
- 1 tsp sumac
Servings:
Instructions
- Heat a little oil in a large frying pan, add the onion and garlic, and cook on a medium heat for eight to 10 minutes, until soft and sweet (make sure you keep stirring so it doesn’t catch).
- Once the onions are cooked, add the blood orange segments, sherry vinegar and honey.
- Cook for four to five minutes, until the oranges are starting to caramelise and catch around the edges; be brave here, because the blood oranges will be wet at first, then, as the liquid dries off, they will caramelise. Tip the lot out on to a plate.
- Add a little more oil to the pan, add the kale, turn up the heat and cook for a few minutes, until the kale has lost its rawness and its edges are crisp.
- Meanwhile, mix the nuts, sesame seeds, lemon zest and two tablespoons of olive oil, and cook in a small frying pan for two to three minutes, until crisp and starting to brown.
- Tip the kale into a serving bowl, toss with the oranges, then sprinkle with the nuts, sesame seeds and sumac.
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