It's almost summer in England this week with temperatures set to reach the crazy mid twenties on Wednesday! I love summer salads but this endless cold and rain has put me off making too many cold dishes this year.
I love this crisped kale salad as it's bright, colourful and light enough to start me dreaming over summer, but warm and hearty enough to satisfy my winter appetite.
When eating pansies, you can break two of the cardinal rules of edible flowers:
- eat only the petals
- remove the pistils and stamens before eating
In fact, you can eat the pansy sepals as well. Some pansies have a delicate fragrance, primarily the blue-flowered ones. They have a mild wintergreen flavour. I just think they look so pretty in salads.
INGREDIENTS (for 2 generous salads)
100g curled kale
6 stems of purple sprouted broccoli (I got mine at Aldi)
1 tbsp olive oil
100g ready made polenta (like this one) sliced thickly
1 tin chickpeas (drained)
2 tsp cumin powder
1 tsp turmeric powder
Juice of half a lemon
Couple of pinches salt
Place the kale and broccoli on a baking tray and drizzle over olive oil. Sprinkle over salt and 1 tsp cumin then pop in the oven at 160c for 10 - 15 mins until just crispy
In a frying pan add 4 thick slices of polenta, the chickpeas and cumin + turmeric. Warm over a gentle heat, stirring well and flipping the polenta over when it's browned slightly
Remove the kale and broccoli from the oven and add to a serving dish, allow the polenta to cool slightly before cutting into cubes, add that and the chickpeas to the dish
Squeeze the juice of half a lemon over the salad and decorate with fresh edible flower (I've used pansies)