Save to your scrapbook
Warm carrot, apple & crispy kale salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Roasting kale gives it a fantastic crunchy texture, which works beautifully with the apple, carrot, seeds and smoked cheese. You could also top it with a poached egg if you feel like it.
Rich in vitamin A
2 of your 5 a day
2 large carrots, peeled and cut into 6cm batons
1 tsp fennel seeds
2 tbsp rapeseed oil
50g Mixed Seeds
½ x 500g bag essential Waitrose Kale
2 Waitrose Best of British Apples, peeled, cored and cut into matchsticks
60g Waitrose Oak Smoked Cheddar, cubed
1 tbsp cider vinegar
1. Preheat the oven to 180°C, gas mark 4. Place the carrots in a bowl and toss with the fennel seeds and rapeseed oil. Spread out on a large roasting tray and roast for 5 minutes, then add the mixed seeds and roast for a further 2–3 minutes until toasted and golden.
2. Add the kale to the roasting tray and toss with the carrots and seeds. Roast for a further 8 minutes until the kale is crispy.
3. Toss in the apple, smoked Cheddar and cider vinegar and mix together well. Season and serve warm.
Typical values per serving:
1275µg vitamin A
This recipe was first published in Tue Sep 08 14:18:00 BST 2015.