Name: Feel-good winter salad
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4
Ingredients: 200g raw whole-leaf kale large stalks discarded, torn into bite-sized pieces; 2 tsp olive oil; 1 broccoli head cut into florets; ½ cucumber diced; 3 cooked beetroots diced; 100g radishes diced; 1 avocado diced; 2 tbsp pumpkin seeds; 2 tbsp whole almonds, brazil nuts or cashews chopped; 1 tbsp rice vinegar; 3 tsp finely grated ginger; 1 small garlic clove finely grated; 2 tbsp white miso paste; 2 tsp toasted sesame oil; 1 tsp white sesame seeds (optional)

200g raw whole-leaf kale
large stalks discarded, torn into bite-sized pieces
2 tsp olive oil
1 broccoli head
cut into florets
½ cucumber
diced
3 cooked beetroots
diced
100g radishes
diced
1 avocado
diced
2 tbsp pumpkin seeds
2 tbsp whole almonds, brazil nuts or cashews
chopped

DRESSING

1 tbsp rice vinegar
3 tsp finely grated ginger
1 small garlic clove
finely grated
2 tbsp white miso paste
2 tsp toasted sesame oil
1 tsp white sesame seeds
(optional)

Method

step 1
Mix all the ingredients in a jug with 2 tbsp of boiling water. Whisk until smooth. Check for seasoning and add a splash more vinegar or soy sauce, if you like.
step 2
Put the kale in a large serving bowl, and drizzle over the olive oil and a pinch of salt. Rub into the leaves to wilt. Leave at room temperature while you cook the broccoli in a pan of boiling salted water for 3-4 mins or until cooked but with a little bite still. Drain and rinse under cold water, then drain again.
step 3
Add the blanched broccoli to the kale, with the cucumber, beetroots, radishes and most of the dressing. Briefly fold in the avocado, then top with the seeds and nuts. Drizzle with the remaining dressing to serve.