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FOOD CULTURE REVIEWS T R AV E L

VERSATILE VEGETARIAN

This Veganuary, whether you’re a newcomer to plantbased eating or a seasoned fan, celebrate vegetables and make them the star of every meal with these delicious recipes from Alice Hart’s new book

KALE SALAD

Serves 4 as a side Preparation time 25 minutes Cooking time 10 minutes

• 300g/11oz robust kale, central stalks removed, leaves torn into bite-sized pieces

• 4 tbsp extra virgin olive oil

• 50g/2oz pumpkin seeds

• 50g/2oz mature pecorino

• 1/2 tsp dried chilli flakes

• Sea salt and freshly ground black pepper

• 1 large clove garlic, crushed

• 1 tsp Dijon mustard

• Finely grated zest and juice of 1 lemon

• 2 tsp maple syrup or honey

• 100g/4oz pomegranate arils

• 25g/1oz smoked almonds, roughly chopped

1. Preheat the oven to 200°C, fan 180°C, gas 6.

2. Put the kale pieces in a large bowl and, using clean hands, “massage” 1 tbsp of olive oil into them to coat thoroughly, bruising them in the process. Set aside for 15 minutes.

3. Spread out the pumpkin seeds on an oiled baking sheet in a single layer. Finely grate 25g/1oz of the pecorino over the seeds and scatter the chilli flakes over that. Season with black pepper and bake in the preheated oven for 6-8 minutes until the cheese and seeds are golden and beginning to crisp up. Leave to cool, then break into pieces.

4. To make the dressing, shake together the remaining 3 tbsp olive oil with the garlic, mustard, lemon zest and juice, maple syrup or honey, 1 tbsp of water and salt and pepper to taste to make a thick dressing. Adjust the sweetness, lemon or mustard as you prefer to make a sharp, strong dressing.

5. Combine the dressing with the massaged kale, tossing to coat thoroughly. Shave in the remaining pecorino using a vegetable peeler, then gently toss through with the pomegranate, smoked almonds and pumpkinpecorino shards. 

Alice Hart has more than 20 years’ experience in the food industry, but when she graduated from Leiths School of Food and Wine in London in 2004, there wasn’t one vegetarian among the 90-plus chefs in her year.

Fast-forward to last January and more than 700,000 people, from nearly every part of the world, signed up for “Veganuary” – the challenge to go vegan for the month. If you’ve signed up for this year, you’ll find a host of inspiration in Alice’s new book, Repertoire: A Modern Guide to the Best Vegetarian Recipes.

“The ultimate aim is to give readers a bounty of ideas, cooking confidence and inspiration,” Alice says. “It’s my job to prove there’s a world of satisfying, colourful food out there, without meat and without compromise.

“This isn’t just for vegetarians – I write for anyone who wants t

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