This recipe by Otto Lenghi appeared a good while ago in the Guardian Weekend magazine, and it’s been pinned to my fridge door since! I tend to think of Kale as a winter vegetable, but you can get some nice curly kale this time of year and this salad is ideal for the warmer evenings.
Ingredients (for 4)
400g kale, tough stems removed, cut into strips
3 tbsp olive oil
2 large onion, in slices
2 garlic cloves, thinly chopped
1/2 tsp sweet paprika
1/4 tsp ground tumeric
2 tbsp red wine vinegar
100g puy lentils, cooked
50g pine nuts, toasted
1) Cook the kale in boiling water for 4 minutes then refresh in cold water and drain.
2) Soak the raisins in the vinegar and set aside.
3) Fry the onions in 1 tbsp of olive oil (the original recipe includes 20g of butter here, so up to you!) until caramelised, around 10 – 15 minutes. Add the garlic, paprika and tumeric, a teaspoon of salt and the kale. Cook for 2 minutes until any liquid has evaporated.
4) Add the raisins and any vinegar not absorbed, with the pine nuts and the remaining 2 tbsp of olive oil. Serve warm (goes well with grilled or fried halloumi).