If you live in the UK and shop at Waitrose you might already have seen this recipe in the free Autumn Harvest booklet and wondered about making it. I'm a big fan of warm salads so this one caught my attention straight away, especially when I realised that I have most of the ingredients growing in the garden. (Pine nuts and pumpkin seeds being the exception.)
I made this Warm Carrot, Apple + Crispy Kale salad for my supper last night, tossing just a few freshly picked lettuce leaves from my balcony around the edge for added garden goodness. It took next to no time and - oh my goodness! - was spoon licking good. I even scraped the roasting pan, it was that yummy - but I guess you would need to love the taste of aniseed (fennel) and chinese crispy 'seaweed' (roasted kale) to properly love this dish.
I switched the ingredients slightly by adding pumpkin seeds and pine nuts instead of the suggested mixed seeds (they were all I had) and I used fresh plump fennel seeds from the garden instead of dried. I also used my whirly apple corer gadget to make rings which I sliced instead of laboriously peeling and making matchsticks out of an apple. (I love a bit of time saving, especially when hungry.) Another suggestion is to spice it up with finely chopped chillies and to serve with a poached egg on top. I think this is one of those dishes that can be chopped and changed, quantities and ingredients, to suit.
Here's my version of the recipe:
Warm carrot, apple + crispy kale salad(Prep 15 mins, cook 15-20 mins) (Roughly, serves 2 or 1 greedy person)
3 med-large carrots, peeled and cut into 6cm batons
3 teaspoons of fresh fennel seeds (or 1tsp dried fennel seeds)
2 Tbsp rapeseed oil
50g mixed seeds (I used 25g pumpkin seeds + 25g pine nuts)
4 good sized stalks of curly kale (or ½ a bag of bought prepared curly kale)
A good drizzle of olive oil
Tamari soy sauce (optional or use ordinary soy sauce)
3 medium garden apples (or 2 large shop bought)
Seasoning (salt + pepper)
1. Preheat oven to 180C, gas 4. Place carrots in a bowl and toss with the rapeseed oil and fennel seeds to coat. Spread them out on a large roasting tin and roast for 5 minutes, then add the mixed seeds (or whatever you're using) and roast for a further 2-3 minutes until toasted and golden.
2. Add the chopped kale leaves (stalks discarded), toss with the carrots and seeds. I drizzled more olive oil over the kale at this stage plus a drizzle of Tamari soy sauce and a grinding of black pepper. Roast for a further 6 minutes until beginning to crisp.
3. Add the sliced apple rings, toss with other ingredients and pop back in the oven for two minutes.
4. Remove from oven, dish up and eat - on it's own, with a salad or as a side for a bigger meal.
Interestingly, the original recipe says to add cubes of smoked cheddar cheese and a tablespoon of cider vinegar to the dish before serving. I have to admit I forgot this stage; probably too eager to get munching!
Do you like the sound of this recipe? (Download the pdf here.)
Have you got any go-to favourites for your autumn garden produce? Share, please!
And have a great weekend, folks! xx