ROASTED KALE, COCONUT, TOMATO SALAD

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INGREDIENTS

(SERVES 4)
400 g cherry tomatoes
Sea salt and freshly ground black pepper
Olive oil
2 unwaxed limes
1 head of green or purple kale - about 200 g
(stalks removed, leaves roughly torn into bite-size pieces)
Handful of unsweetened desiccated coconut
1 tbsp soy sauce or tamari

For the dressing:
Thumb-size piece of fresh ginger, peeled and finely chopped
1 tablespoon white miso paste
1 tablespoon tahini
1 tablespoon honey or agave syrup
1 tablespoon coconut or olive oil
1 red chilli, finely chopped

TEA TOWEL

Oatmeal Tea Towel

Filed in Recipes

WARM SALAD OF ROASTED KALE COCONUT AND TOMATOES

Growing and cooking organic, delicious food is a huge passion of mine. We grow our own kale and each summer our 94 year old Grandad (Terry) grows enough tomatoes to feed our entire family so this is a recipe where the key ingredients are literally at hand and that makes me incredibly happy. The dressing in this Anna Jones recipe combines all of my favourite flavours - it’s sweet and salty yet packs a fresh punch.

METHOD

Apron on


Heat the oven to 220C (200C fan)/.

Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes, and the juice of one. Roast for 20 minutes until blistered and golden.

Next, pile the kale on to a baking tray with the coconut. Pour over the soy sauce and toss well until everything is coated. Roast in the oven with the tomatoes for the last 5 to 10 minutes of their cooking time, until crisp. 

Meanwhile, mix all the dressing ingredients together in a bowl with the juice of the second lime. Taste and add a little more seasoning or lime juice if needed, letting your taste buds guide you—remember the dressing will be less punchy once it hits the salad. Pull the kale and tomatoes out of the oven and transfer to a big bowl. Toss with the miso dressing, adding a little at a time and tasting as you go, and serve still warm.

Enjoy,

Sarah x


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Apron - Heavy Platinum
TeaTowel - Oatmeal
Photos - Taca Works
Recipe - Anna Jones

SUMMER CORN AND TOMATO SALAD

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INGREDIENTS

(MAKES 4)
2 slices good-quality bread (I use sourdough)
Olive oil
Salt and black pepper
2 ears corn
500g tomatoes (all shapes, sizes and colours)
4 spring onions
2 tbsp red-wine vinegar
100g toasted almonds
1 small bunch mint, leaves picked
1 small bunch basil, leaves picked
50ml extra-virgin olive oil

APRON

Purple Crossover

Filed in Recipes

SUMMER CORN AND TOMATO SALAD

I have lost count of the amount of times I have made this Anna Jones salad. Every BBQ, summer dinner party or picnic - this is my go to. It’s insanely easy, quick and cheap to make, not to mention it’s fresh, bright and absolutely delicious. I remember as a child favouring summer tomatoes over sweets and I’m still obsessed to this day.

METHOD

Apron on

Heat the oven to 220C (200C fan)/.

Tear the bread into small, rough chunks and lay them on a baking tray. Drizzle generously with olive oil and sprinkle with salt and pepper.

Roast for about 10-15 minutes. You want the croutons to be crisp on the outside and chewy on the inside.

Meanwhile, make the salad.
Cut the corn kernels from the ears; I do this by resting the end of the corn in a large mixing bowl, which stops the corn from flying everywhere.

Cut the tomatoes into bite-sized chunks and add them to the bowl.

Finely slice the spring onions and add these, too.

Add a good pinch of salt and pepper, plus the vinegar, and leave to sit for at least 30 minutes.

When the croutons are ready, take them out of the oven. Roughly chop the almonds and scatter on top.

Tear the herbs into the bowl and a little extra olive oil then toss everything together (adding the croutons last).

Enjoy,

Sarah x


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Apron - Purple Crossover
Photos - Taca Works
Recipe - Anna Jones

ORANGE, OLIVE AND ONION SALAD

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INGREDIENTS

(MAKES 4)
4 big oranges
1/2 red onion, very thinly sliced into half-moons
2 handfuls of green olives, pitted
few sprigs of mint, leaves picked, rolled up tightly, and thinly sliced into ribbons
good handful of pine nuts (toasted)
2 pinches of pul biber chile flakes
extra virgin olive oil, for drizzling
Sea salt flakes and black pepper

APRON

Classic Orange

Filed in Recipes

ORANGE, OLIVE AND ONION SALAD

I know this recipe sounds pretty random but trust me, it’s delicious! I absolutely love olives and oranges (granted usually separately) so when Sabrina Ghayour suggested this combination I was intrigued. I’m a huge fan of Sabrina’s food and forever grateful to her for the introduction into true Persian cooking. This salad complements her Eastern flavours beautifully so it’s a perfect side for a Persian Feast or it’s simply perfect on it’s own! It’s refreshing and juicy with a gentle sweetness and acidity that cuts through the spice and chile heat perfectly.

METHOD

Apron on

Using a sharp knife to peel the oranges.
Cut a round disk of peel off the top and base of the orange. Then, working from the top of the fruit downward, cut away the remaining peel and pith in strips until the entire orange is peeled.
Slice the orange widthwise into 4 or 5 round slices.

Arrange the orange slices on a large platter or board.
Season well with salt and pepper

Scatter with the onion slivers, followed by the olives, fresh mint, and pine nuts.

Sprinkle with the pul biber. Drizzle with a little olive oil and serve immediately.

Enjoy,

Sarah x


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Apron - Classic Orange
Photos - Taca Works
Recipe - Sabrina Ghayour