Rainbow salad 🌈

Name: Rainbow salad 🌈
Total time: 3600 s
Yield: 6-8 people as a side
Cuisine: British
Ingredients: 3 medium carrots; 1 knob ginger; 1 1/2 tbsp mirin; 70 ml extra virgin olive oil; Salt/pepper; 1 squeeze honey for added sweetness; 2 x 400g can chickpeas; Olive oil, paprika and seasoning; 300 g whole leaf kale; 3-4 medium carrots peeled and grated; 2 large beetroots peeled and grated; 100 g Mixed seeds; Extra virgin olive oil; Juice 1/2 lemon; Salt and pepper

Kate Carless @KateCarless

Bath, UK

A colleague made me laugh today when she said “no good story ever started with a salad” - I’m inclined to agree but when I made this for people in the office it brought smiles to their faces. My main inspiration came from wanting to know how to prepare raw kale. I often get in salads when I go out and it’s lovely and soft, yet hasn’t been cooked. A bit of research online told me it’s all about massaging the leaves with a little olive oil and salt. You could throw anything you like into this salad. The key things that make it interesting are the different colours and textures.

I’d recommend making the dressing ahead of time to let the flavours infuse. It’s a case of adapting the quantities until you get a taste and texture that works for you. If you’re using the dressing straight away, roast the chickpeas alongside the carrots.

Kate Carless @KateCarless

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Ingredients

1 hour

6-8 people as a side

Dressing
3medium carrots
1 knobginger
1 1/2 tbspmirin
70 mlextra virgin olive oil
Salt/pepper
1 squeezehoney for added sweetness
Crispy chickpeas
2x 400g can chickpeas
Olive oil, paprika and seasoning
Salad
300 gwhole leaf kale
3-4medium carrots peeled and grated
2large beetroots peeled and grated
100 gMixed seeds
Extra virgin olive oil
Juice 1/2 lemon
Salt and pepper

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Steps

1 hour

1

Heat the oven to 180c. Peel and chop the carrots, coat in olive oil, salt and pepper and roast in the oven until soft - not burned (approx 25 mins). Transfer to a food processor (I used a nutri-bullet) and add the finely chopped ginger, oil, mirin and a splash of water. Blitz until smooth. Gradually add more water until it’s the consistency of a dressing. Season to taste and if it’s a little bitter, add a dash of honey. If it’s too thick, add a bit more water.
2

Next make your chickpeas (if using your dressing straight away, you could do this step at the same time as the carrots).
Drain, rinse and dry two cans of chickpeas. Spread on a parchment lined baking tray. Drizzle with oil and sprinkle with paprika salt and pepper. Roast for 25-30 mins until crispy.
3

Meanwhile prepare your veg. Strip the kale from the woody stalks, break into pieces and put in a large bowl. Drizzle with extra virgin olive oil, a little salt and lemon juice. Massage the kale until it’s soft. Peel and grate the carrot and beetroot and add to the kale. Mix in about half of mixed seeds. Set aside until the chickpeas and dressing are ready.
4

Finally, mix in approx 1/2 of the dressing, remaining seeds and the chickpeas. Serve with whatever else you fancy. I put the remaining dressing on the table so people can have extra if needed.

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Cooksnaps

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Kate Carless @KateCarless

on September 14, 2022 20:42

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.