It's been a year since we moved back to the Westcountry, after 12 years in the wilderness (also known as Cardiff, London and Sussex) I have returned to the shire and I'm loving it. The best part is that it can be a Tuesday and I'll be able to have an impromptu supper with friends or family. There's no need to organise things well in advance and block out time in the diary because so many of our favourite people now live a short drive away.Of course with my love of entertaining and a generally lengthy commute, it's a challenge to make sure supper is on the table before the eyelids of my guests are getting droopy. This is where the cheeseboard comes in, minimal effort for the ultimate in gastronomic satisfaction. A few cheeses, coupled with a showstopper of a salad makes for a veritable feast in the middle of the week.
Last week's last minute offering was a wintery salad of lemon massaged kale topped with roasted beetroot, sweet potato, red onion and toasted pine nuts.
I know, I know.... more kale. It's just everywhere at the moment. Bloody, healthy, fashionable kale... the thing is, kale is seriously delicious and full of nutrients so it is probably deserving of it's "Queen of Veg" status and I am unashamed in my fandom. You certainly shouldn't be put off from enjoying it raw, the lemon juice softens the leaves so you aren't chewing for days.
Roasted Beetroot, Sweet Potato and Kale Salad
Amounts are completely approximate but this comfortably serves 4.
Beetroot x 2-3 (cut into large chunks)
Sweet potato x 1-2 (cut into large chunks)
1 large / 2 small red onions (cut into 1/8 segments)
1 garlic clove (crushed)
1 chilli (finely chopped)
A heaped teaspoon of thyme leaves
In a roasting pan, put the root veg and onions in with the crushed garlic clove, plenty of thyme (fresh if you have it), a chilli if you fancy some spice, salt and pepper and a good slug of olive oil. Roast for 30 minutes at 220C / Gas mark 6.
Meanwhile, it's time to get your kale on.
150g curly kale (roughly chopped)
Juice of a lemon
A good couple of pinches of salt (sea salt flakes are best used here)
Douse the kale in the lemon juice and salt and then massage it in. This is a job best given to someone else if you have cuts on your fingers... ouch. Put to one side while the other veg roasts.
Take 100g pine nuts and toast them lightly in a dry pan.
When the roasted veg is cooked through and has gone that wonderful caramelised brown which connotes incredible flavour it's time to plate up.
Cover a platter with the kale and top with the veggies and pine nuts. Finish off with a final drizzle of peppery extra virgin olive oil.
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