Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/160C fan/gas 4. Tear the naan bread into bite-sized pieces, put in a large bowl and drizzle with 1 tsp of the oil. Season and arrange on a large baking tray. Bake for 8-10 mins, tossing halfway through, until the naan pieces are crisp and golden on the edges. Remove and leave to cool.
Wipe out the bowl, add the kale and drizzle with 1 tsp of oil and a squeeze of lemon juice. Use your hands to massage the kale for 2-3 mins or until it begins to soften.
Combine the honey, vinegar, garlic and chilli flakes in a bowl. Warm the remaining oil in a frying pan over a medium-low heat. Cook the mustard seeds for 1 min or until fragrant and the seeds start to pop. Remove from the heat and leave to cool slightly, before whisking into the honey mixture. Add the onion, combine and leave to sit for a few minutes.
Transfer the kale to a large salad bowl and toss with the salad dressing, coriander and avocado. Season, add the naan croutons and serve immediately.