Whitchurch and Llandaff Living Issue 62

Kale salad
food
One butternut squash, peeled and
cut into 1-inch pieces
150ml extra-virgin olive oil
1 tsp ground cumin
salt and pepper
150g pumpkin seeds
225ml whole-milk yogurt
2 tbsp fresh lemon juice
1 tbsp almond butter
1 tbsp minced chipotle peppers in
adobo sauce
1 small garlic clove, finely grated
1 teaspoon sweet paprika
425g baby kale
1 small red onion, very thinly sliced
4 ounces blue cheese, crumbled
☐ Preheat the oven to 220°C. On a
large baking sheet, toss the butternut
squash with 110ml oil and the cumin
and season with salt and pepper.
Bake for about 30 minutes.
☐ On another baking sheet, toss the
pumpkin seeds with the remaining
olive oil and toast for about 7 minutes.
☐ In a medium bowl, whisk the yogurt
with the lemon juice, almond butter,
chipotle, garlic and paprika. Season
the dressing with salt and pepper.
Kale and bacon
soup
☐ In a large bowl, toss the kale with
half the dressing and season with
salt and pepper. Fold in the butternut
squash and onion. Top with the
pumpkin seeds and blue cheese and
serve. Use the remaining dressing if
required.
2 tbsp olive oil
1 onion, roughly chopped
2 sweet potatoes, peeled and chopped
2 bags kale (about 320-400g)
900ml vegetable stock
1 tsp freshly ground nutmeg
150ml milk
freshly ground black pepper
200g bacon lardons
40g Parmesan, grated
☐ Heat the oil in a large saucepan. Add the
chopped onion and fry for a few minutes until
slightly golden. Add the sweet potato and cook
for around 5 minutes. If the mixture begins to
stick, add a splash of water.
☐ Remove and dispose of any thick stalks from
the kale. Wash the kale thoroughly and then
place into the pan, along with the vegetable
stock. Bring everything to the boil before
reducing the heat and simmer for 10 minutes,
until the vegetables are soft.
☐ Add the nutmeg and then remove from the
heat. Allow to cool and then blend using a stickblender
(or in a blender or food processor).
☐ Return the soup to a clean pan and warm
over a medium heat. Add the milk and black
pepper. In a separate pan, fry the bacon lardons
and set aside.
☐ Ladle the soup into bowls. Top with the bacon
lardons and grated Parmesan and a grind of
fresh black pepper.
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