I seriously laughed when I heard about massaging kale in its dressing. Then I tried it and I was truly sold. It’s the best way to eat raw kale. I still can’t (with a straight face) write ‘massage the kale’ so, coming from a houseful of energetic boys, I’ve called it pummelled kale instead – you get the idea!
kg (4 lb 7 oz) cauliflower (about 2 large heads), trimmed and cut into florets
(80ml/2 3⁄4 fl oz) extra-virgin olive oil
(83⁄4 oz) haloumi, chopped
45g/1 1⁄2 oz) slivered almonds, toasted
Pummelled kale salad
(1 lb 2 oz) kale (about 10 stalks), stems removed and leaves torn into small pieces
extra-virgin olive oil
(40g/1 1⁄2 oz) currants
finely grated lemon rind
(60ml/2 fl oz) lemon juice
In This Recipe
Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.
Place the cauliflower florets in a large bowl and add 1⁄4 cup (60ml/2 fl oz) of the oil. Toss to coat and divide between the trays. Roast for 20 minutes.
Place the haloumi and marjoram in the bowl and top with the remaining 1 tablespoon of oil. Toss to coat, arrange over the cauliflower on the trays and roast for a further 20 minutes or until the haloumi and cauliflower are golden.
While the cauliflower and haloumi are roasting, make the pummelled kale salad. Place the kale, oil, currants, lemon rind and juice in a large bowl. Toss to combine and, using your hands, rub the dressing into the kale for 8 minutes or until the kale is softened.
Divide the kale salad between serving bowls and top with the warm cauliflower and haloumi. Sprinkle with the almonds and serve immediately.