Cauliflower Kale Salad
Bunch of Cavallo Nero / other kale roughly chopped
100g almonds, lightly toasted and chopped/bashed
1 tsp garam masala
2 tsp smoked paprika
Medium bunch of chopped fresh parsley
Medium bunch of chopped fresh mint
Juice of ½ lemon
Good glug of olive oil
1 medium onion
Preheat oven to 200 degrees.
Cut the florets off the cauliflower and break into small pieces.
Chop the onion roughly and mix with the cauli florets and a glug of olive oil then place in a roasting tray. Roast for 15-20 mins until cauli is starting to brown. Then remove from the oven and allow to cool
Meanwhile toast your almonds in a dry frying pan until lightly brown then allow to cool & chop or bash with the end of a rolling pin.
Then gently sweat your kale off in some oil with some salt and pepper. Allow to cool.
Mix your chopped almonds in a bowl with all of the other ingredients, including the cauliflower and kale once cooled. Serve the salad immediately or keep in the fridge for up to 2 days. Enjoy!