Seasonal cookery is not about strict adherence to ‘rules’ about food, but allowing us to play with new ingredients as the seasons change. What might be appropriate in Summer, may not make much sense in chillier weather – think about how you might feel about a Shepherd’s Pie in the middle of a heatwave. This goes a long way in breaking down those black-and-white notions around what we should and shouldn’t be eating. When you embrace seasonal cookery you discover that there are no superfoods because foods are just plain super when they are at the height of their seasonal (and nutritional) peak.
Salads are definitely not off the menu in Winter, especially during bouts of sunnier weather. Instead, use more warming and nutrient dense ingredients to make up your leafy sides. Kale is currently in full-swing and bunches can be bought for a song. It makes an excellent base for Winter salads and here is combined with Black Beans to make a warming feast. Raw ‘massaged’ Kale loves tart flavours so the addition of Granny Smith apples gives a welcome zing. Finally the whole thing is drenched in a creamy and earthy Tahini and Toasted Cumin dressing to make a scrumptious and satisfying Winter side. Enjoy!
300g Curly Kale, washed
¼ tsp Salt
1 tsp Lemon Juice
2 Cups cooked Black Beans, rinsed
1 Granny Smith Apple, cored and sliced
Cumin Tahini Dressing
1 TBSP Tahini Paste
2 TBSP Lemon Juice
1 TBSP Water
1 tsp Olive Oil
½ tsp Cumin Seeds, toasted
1 clove Garlic, minced
Salt and Pepper to taste
1. Drain the kale well, cut away thick central rib and the chop into bite-sized pieces. Place in a bowl with the salt and lemon and then grab handfuls of kale and scrunch and squeeze until all the kale is dark green and shiny. Combine with other salad ingredients.
2. Combine all dressing ingredients and either toss through salad or pour over. Serve immediately.