Mustard-marinated kale with asparagus

Name: Mustard-marinated kale with asparagus
Yield: Serves four to six
Ingredients: 5 g dill, roughly chopped; 1 tsp wholegrain mustard; 500 g asparagus, woody ends trimmed (300 g); 120 g frozen shelled edamame, defrosted; 250 g kale, stems discarded, leaves torn roughly into 4–5cm pieces (200g); 3 tbsp olive oil; 30 g pumpkin seeds; 10 g tarragon leaves, roughly chopped; salt and black pepper; 30 g sunflower seeds; 1½ tbsp white wine vinegar; 1½ tsp maple syrup

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

There’s a little bit of massaging and marinating here, but you can do this up to 4 hours in advance of serving, if you like. Just don’t mix everything together until the last minute. Frozen podded edamame are, happily, widely available in supermarkets.

Ingredients

30 g sunflower seeds
30 g pumpkin seeds
1½ tsp

Side dish
Vegan
Gluten-free
Brunch

Method

Preheat the oven to 160°C fan.
Mix both seeds with ½ teaspoon of maple syrup, ⅛