Crisp kale, beetroot, blue cheese & walnuts

Name: Crisp kale, beetroot, blue cheese & walnuts
Ingredients: 200 g kale; 2 tbsp sesame oil; 1 tsp salt; 4 tbsp sesame seeds, or 2 tbsp each sesame and hemp seeds; 4 tbsp sesame seeds, or 2 tbsp each sesame and hemp seeds; 4 tbsp sesame seeds, or 2 tbsp each sesame and hemp seeds; 450 g cooked beetroot (roasted or boiled), peeled and cut into chunks; 450 g cooked beetroot (roasted or boiled), peeled and cut into chunks; 450 g cooked beetroot (roasted or boiled), peeled and cut into chunks; 2 red onions, finely sliced; 80 g walnuts, broken into pieces; A handful of parsley, main stems removed; 40 g Dorset Blue Vinny or similar cheese, broken into small pieces (optional); 40 g Dorset Blue Vinny or similar cheese, broken into small pieces (optional); A few twists of black pepper; Honey mustard dressing

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

Kale, crisped in the oven, is to my mind its finest incarnation. The flavours intensify and the texture is fabulous. It makes a very fine snack on its own; with beetroot, red onions and walnuts it becomes a great side; and the addition of cheese turns it into a superb lunch.

Ingredients

200 g kale
2 tbsp sesame oil
1 tsp

Snack
Lunch
Side dish
Gluten-free
Vegetarian
February
January
Winter
March

Method

Preheat the oven to 180°C/Gas 4.

Tear or chop the kale into pieces and toss in a bowl with the sesame oil and salt. Spread the kale evenly between two baking sheets, keeping it in one layer. Bake