CRISPY KALE & SQUASH SALAD

I made this to go with poached eggs for Sunday brunch sprinkled some black pudding crumb over it, but it would so easily go with some feta or goats cheese or any grilled meat really..... maybe grilled with some ras-el-hanout rubbed over.....

 A simple but really delicious salad with great texture and a real burst of flavour - don't tell me veg doesn't taste of anything!!

A simple but really delicious salad with great texture and a real burst of flavour - don't tell me veg doesn't taste of anything!!

  • 8-10 large stalks of curly kale
  • one small butternut squash
  • 100g roasted hazelnuts (or get them raw and roast them yourself - 10 minutes in a 160 deg oven)
  • 1/2 pomegranate
  • 2-3 tsp dukkah (any shop bought will do - although making your own is very fun)
  • 2 tsp caraway seeds
  • drizzle olive oil & chill oil
  • 1-2 tsp za'taar
  • Freshly ground sea salt & pepper
 
  1. Preheat the oven to 200 deg C
  2. Peel the butternut squash - this is easily done if you have a half decent peeler
  3. Cut the squash up into roughly 2cm cubes (bitsize)
  4. Spread out in a large baking tray and sprinkle over the caraway seeds, a good grind of salt and pepper and a drizzle of olive oil.
  5. Put in the oven for around 35-45 minutes until soft and starting to brown with slightly  crispy edges.
  6. Wash and throughly dry your kale leaves
  7. Using scissors cut the thick stalks out then tear the leaves into bitesize pieces.
  8. Spread out onto a large baking tray and drizzle over the chilli oil, then sprinkle over the za'taar, a grind of salt and light too through the leaves.
  9. Once the squash is cooked turn the oven down to 180 deg C, then put the kale in.
  10. Check after 5 minutes- it may need gently tasing around if some bits are crisping up faster then others.
  11. After 10 minutes it should be slightly browned at the edges and getting crispy - it may all be done and can come out or you may want to pick out the bits that are so they don't burn and leave it for another few minutes, it does depend on your oven and the tray etc.
  12. In a bowl hit the pomegranate seeds out the shell (use the back of a wooden spoon)
  13. Finally on a plate, spread out the Krispy kale leaves, toss the squash pieces evenly over them, then sprinkle over the pomegranate seeds, the chopped roasted hazelnuts and the dukkah, drizzle over a little more chilli oil if you like then serve and enjoy!