When we're busy we tend to revert to quick meals that perhaps aren't going to help support our body much. In the last few weeks I've been making quick lunches, usually involving bread from my bread maker with some of the wild garlic I have in the fridge with some sort of goats or sheep cheese. And while my diet situation could be worse, eating bread everyday and little vegetables isn't ideal. But with a to do list as long as my arm, going food shopping isn't my priority (plus I seem to have become allergic to it) so I figured I'd try and throw something together with what I have in. Taking inspiration from a recipe I saw in A Change of Appetite and spying my lovingly inside grown kale from Barcombe I threw together this warm salad which was both fresh and comforting.
It's super simple to make and you can omit and change the ingredients to your taste. I like my anchovies strong, if you're not too keen add fewer. Also, if you prefer a more textured dressing you can mix in a pestle and mortar - I just whizzed mine with the hand mixer because it was quick and fuss free. This would be nice served with a hulk of rustic bread if you're not avoiding like me!
Recipe // Warm kale and bean salad with an anchovy and rosemary dressing
- 1 large handful of kale
- 1/2 large red chill
- 1 can cannellini or borlotti beans, drained and rinsed
- A few sprigs of curly parsley, chopped roughly
- squeeze of fresh lemon
- 1 tbsp good quality rapeseed oil
- salt and pepper
- For the dressing:
- 8 anchovies, oil rinsed from them
- Juice of 1/2 a lime
- 1 tbsp apple cider vinegar
- 1 sprig of rosemary leaves, torn from stalk
- Dash of good quality rapeseed oil
- Heat your oil in a wok or frying pan (that you have a lid for) and rip the kale leaves from their stalks into the pan until they start to soften and moisten the pan.
- Add the beans and all the other ingredients and then cover for a few minutes until everything is warmed through and wilted.
- Turn the heat off and whizz up your dressing ingredients.
- Serve! It's as quick and easy as that.
The plate for this recipe is by the incredibly talented Silvia K.
Formally Emma Gutteridge