Scrunched kale salad

Scrunched kale salad

https://www.coop.co.uk/recipes/scrunched-kale-salad

  • 1 of your 5 a day

This vegetarian and gluten-free salad is bursting with flavour and texture from toasted hazelnuts

  • Feeds 4Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    9%
    712kj 173kcal
  • Fat
    Med 20%
    14.1g
  • Saturates
    Low 7%
    1.5g
  • Sugar
    Med 8%
    7.5g
  • Salt
    Low 2%
    0.12g

% of adult’s reference intake | Carbohydrates per serving : 8g

Ingredients

  • 50g blanched hazelnuts
  • 160g pack Co-op sliced kale, tough stalks discarded
  • 1½ tbsp Co-op extra virgin olive oil
  • Zest of 1 lemon, juice of 1/2
  • 1 tsp Co-op Dijon mustard
  • ½ tsp Co-op clear honey
  • 2 Cox apples, sliced

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Spread the nuts out on a baking tray and bake for 8-10 mins, until golden
  3. Meanwhile, massage the kale with a pinch of salt for a few minutes, to soften
  4. Whisk the olive oil, lemon, mustard and honey together, then season
  5. Toss with the kale and apple
  6. Chop the nuts and scatter over to serve

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