• 100g curly kale, chopped and large stalks discarded
  • olive oil
  • 1/2 head broccoli, cut into florets
  • 1 stalk celery, finely sliced
  • 1/4 cucumber, seeded and diced
  • 1 green apple, cored and diced
  • chopped to make 2 tbsp walnuts, toasted


  • 3 tbsp (see cook's notes)
  • 2 tsp cider vinegar
  • 1 tsp English mustard


  • STEP 1

    Tip the kale into a bowl and add 1/2 tsp oil. Rub the oil into the kale so it’s coated and slightly wilted. Blanch the broccoli in boiling salted water for 2 minutes until bright green and still crunchy. Drain and cool in ice water, then drain again and dry well on kitchen paper.

  • STEP 2

    Whisk the dressing ingredients together with some seasoning and 1/2 tsp oil. Tip the broccoli, celery, cucumber, apple and dressing into the kale bowl and toss well. Divide between plates and scatter over the walnuts.

Cook's note: Kefir is a probiotic fermented milk made with kefir ‘grains’. It’s slightly sour, like a thin yogurt, and makes a great healthy – but creamy – salad dressing. Look for it next to the yogurt and search for more recipe ideas.


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