Kale & Cauliflower Salad with Pickled Red Onions
Created with Gilly of The Cook's Place in Malton, this salad shows off our seasonal British vegetables. Make it truly local with a crumbling of Shepherds Purse Harrogate Blue cheese. Serve warm or cold.
Serves 2
INGREDIENTS
½ red onion
2 tbsp cider vinegar
2 bay leaves
5 all spice berries
100g kale, washed
100g cauliflower, cut into small florets
Good drizzle of Yorkshire Rapeseed Oil
2 tsp butter
1 tsp tahini (sesame paste)
½ tsp curry powder
Red pepper flakes
Salt and freshly ground pepper, and sugar to taste.
Toasted sesame seeds
Blue cheese
Drizzle of Yorkshire Rapeseed Oil with Chilli & Spice, or try our Yorkshire Rapeseed Oil with Chilli
METHOD
Cut the onions into thin slices. Place the cider vinegar, bay leaves, allspice berries, a pinch of salt and a pinch of sugar, with 60ml water in a pan and bring to the boil. Add the onion and simmer for 5 minutes. Set aside.
Heat a good drizzle of Rapeseed Oil in a frying pan and brown the cauliflower florets. You can keep any stalks for soup or a sauce.
Add the butter, tahini, curry powder and pepper flakes and season to taste, and then remove from the heat.
In a large pan of boiling water blanch the kale for 20 seconds and toss it in with the cauliflower. Arrange in two bowls and sprinkle over toasted sesame seeds, drained pickled onions and a crumbling of blue cheese.
Finish with a drizzle of Yorkshire Rapeseed Oil with Chilli & Spice.
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