Food | STYLE


Seasonal vegetable KALE


The stalwart of the winter harvest, kale manages to thrive through short days and hard frosts. There’s no wonder it has a lot to offer in both flavour and nutrients


K


ale’s rise to superfood has been incredible in the last 5 years and, as a menu item, a week rarely goes by without a request for this


leafy brassica. In terms of its nutrient level, there are claims abundant that it is one the most nutrient-dense foods on the planet! Rich in vitamins and minerals and even containing omega-3 fatty acids - the figures can’t be argued with. When it comes to flavours and appearance, both are diverse. At its best in late winter, kale benefits from a hard frost which in some cases brings out flavour and for others a change in colour. Not just a fad of modern times, kale has been relied on for centuries as a source of late winter food when everything else has stopped and nothing else is yet to start.


KALE AND


QUINOA SALAD Ingredients


190g quinoa


150g kale, tear the frond from the midrib and discard 2 beetroot 1 red onion, cut into thin wedges 1tbs olive oil 500ml vegetable stock


Method


Pre-heat your oven to gas mark 5/180˚C. Wash the beetroot, remove the tops and tails and then quarter. No need to peel - it’s easier to do once cooked. Put the beetroot on a baking tray covered with foil, season and drizzle with olive oil. Wrap the beetroot in the foil to make a parcel. Roast for 30-40 minutes. Open up the foil parcel and add the onion wedges, pop them back into the oven, uncovered for 15 minutes or until the beetroot are soft and the onions are browned. Meanwhile place the quinoa in a pan with vegetable stock, bring to the boil and simmer until cooked, the quinoa should soak up all the stock. Add the kale fronds for the final few minutes. Cover the pan and let the kale wilt. Put the quinoa and kale into a serving bowl and add the roasted veggies (remembering to peel the beetroot), drizzle with the beetroot juice with an extra splash of olive oil and season.


January and February 2019 51


By Wi ll Steward LIVING LARDER


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