Wealden Times | WT263 | April 2024 | Garden Supplement inside
The lifestyle magazine for Kent & Sussex - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Kent & Sussex - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
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Kale & radish panzanella<br />
salad served with a honey<br />
& mustard vinaigrette<br />
Serves 4 Prep time: 15 minutes<br />
Cooking time: 10 minutes<br />
There’s nothing quite like panzanella for a<br />
quick and easy meal. And when it’s made<br />
with seasonal curly kale, pickled radishes,<br />
feta and chunky toasted breadcrumbs – you<br />
know it’s going to taste delicious. This recipe<br />
also includes a homemade vinaigrette made<br />
with cold pressed rapeseed oil. The sunshine<br />
yellow colour and delicious punchy flavours<br />
liven up the entire plate making it the<br />
perfect lunch or side to enjoy this spring.<br />
• 3 radishes, thinly sliced<br />
• 100ml red wine vinegar<br />
• 30ml water<br />
• 1 tbsp olive oil<br />
• 2 shallots, sliced<br />
• 2 cloves of garlic, thinly sliced<br />
• 500g curly kale, chopped<br />
• 50g toasted almonds<br />
• 3 chunky slices of sourdough,<br />
cut into large breadcrumbs<br />
• 200g feta<br />
• handful of mint leaves<br />
• 2 tbsp pumpkin and sunflower seeds<br />
• salt & pepper<br />
For the vinaigrette:<br />
• 4 tbsp of rapeseed oil<br />
• 2 tbsp of white wine vinegar<br />
• 1 crushed garlic clove<br />
• 1 tsp honey<br />
• 1 tsp Dijon mustard<br />
• salt & pepper to season<br />
• 1 tbsp water<br />
1. To pickle the radishes, put the red wine<br />
vinegar, 30ml cold water and a pinch of<br />
salt in a jar and add the sliced radishes.<br />
Seal with a lid and pop in the fridge.<br />
2. Heat the olive oil in a pan, add the<br />
shallots and fry until soft, then add the garlic<br />
and cook for another 2 minutes. Add the<br />
kale, season and stir fry for a further 3-4<br />
minutes until the kale softens and everything<br />
is nicely cooked. Add the almonds to the<br />
pan and cook for 1-2 minutes until they<br />
release their oils and gain a little colour.<br />
3. In a separate pan, with olive oil, fry<br />
the sourdough breadcrumbs, adding a<br />
generous pinch of salt and pepper, cooking<br />
until they crisp up and darken a little.<br />
4. To make the vinaigrette simply<br />
combine all the ingredients in a<br />
jug and whisk to combine.<br />
5. Add the warm kale to plates and top<br />
with the feta, pickled radishes, seeds,<br />
mint and sourdough breadcrumbs.<br />
Drizzle over the vinaigrette and enjoy.<br />
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