My mum and i have been making this for years and we’re still completely obsessed. massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. we’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything – i add roasted chili chickpeas, baked sweet potatoes, sauteed veggies, roast potatoes, rye croutons and anything else i’ve got in my kitchen!

ingredients
four big handfuls of kale
125g pomegranate seeds
1 ripe avocado, peeled and roughly chopped
handful of pumpkin seeds
For the dressing
1 tablespoon olive oil
1 tablespoon tahini
1 teaspoon apple cider vinegar
juice of 1 lime
pinch of sea salt
method
start by washing the kale.
next, tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
drizzle all the dressing ingredients onto the kale and use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. keep massaging them for a few minutes to make sure they are really soft.
stir through the pomegranate seeds, pumpkin seeds and avocado cubes before enjoying.

Ingredients
For the dressing
200g cashews, soaked in water for at least 4 hours and drained
190ml almond milk
1 tablespoon of apple cider vinegar
1 tablespoon of creamy tahini, or 2 teaspoons of Dijon mustard
2 tablespoons of nutritional yeast
Juice of ½ lemon
Pinch of salt
For the salad
250g kale, roughly chopped
200g dry green lentils
1x 400g can of chickpeas, drained
1 teaspoon of ground cumin
1 tablespoon of olive oil
Pinch of salt
method
Preheat oven to 230C (450F), fan setting.
Cook the lentils according to the instructions on pack.
Once cooked, drain and rinse until cold water to prevent further cooking and leave to one side.
Place the chickpeas into a baking tray and drizzle with olive oil, salt and cumin.
Cook for 10-15 minutes until really crunchy.
While the chickpeas cook, place the kale into a separate baking tray and drizzle with olive oil and salt – cook in the last 5 minutes until crispy.
While that cooks, drain the cashews and place all of the dressing ingredients into a food processor or blender.
Pulse until smooth, adding a little more almond milk if needed.
Once the kale and chickpeas are cooked, mix everything together in a large bowl and serve.

Make these crispy air fryer kale chips, healthier than potatoes and just as satisfying! I’m on the air fryer train and I won’t stop, can’t stop! It seems a little funny because technically you can do exactly the same thing in the oven, but for some reason the air fryer seems faster and more convenient. Maybe it’s because you don’t need to put things on a pan?

Anyway, these kale chips were made in the air fryer and they were SO GOOD. I mean, kale chips are good no matter what, but these were so much faster than preheating the oven then baking.

We made two kinds of kale, curly and dinosaur because I’m an equal opportunity kale eater. They were both crispy and delicious and so much healthier than my usual bag of chips.
1 bunch kale, stems and ribs removed
1/2 tablespoon oil or cooking spray
salt and freshly ground pepper
In a bowl, toss the kale with the oil, or spray with cooking oil. Season generously with salt and pepper. Place the kale in the air fryer basket and cook at 400°F for about five minutes, shaking the basket halfway through. Enjoy warm or at room temperature.

My mum and i have been making this for years and we’re still completely obsessed. massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. we’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything – i add roasted chili chickpeas, baked sweet potatoes, sauteed veggies, roast potatoes, rye croutons and anything else i’ve got in my kitchen!

ingredients
four big handfuls of kale
125g pomegranate seeds
1 ripe avocado, peeled and roughly chopped
handful of pumpkin seeds
For the dressing
1 tablespoon olive oil
1 tablespoon tahini
1 teaspoon apple cider vinegar
juice of 1 lime
pinch of sea salt
method
start by washing the kale.
next, tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
drizzle all the dressing ingredients onto the kale and use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. keep massaging them for a few minutes to make sure they are really soft.
stir through the pomegranate seeds, pumpkin seeds and avocado cubes before enjoying.

INSTANT POT OPTION: Add the wild rice and 2 ½ cups water to the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and give the rice a stir. Remove the pot from the heat, and stir in the ginger dressing, kale, and half of the green onion while the rice is still warm.

CHANGE IT UP: Substitute sweet potato for the butternut, or 1 to 2 cloves garlic for the ginger. Any whole grain will work in place of the wild rice—farro would be good, or maybe quinoa. If you don’t like goat cheese, try feta. Don’t love kale? Omit it altogether or substitute a few handfuls of arugula instead. Love kale? I think you could use the full bunch, no problem. Instead of pepitas, you could use pistachios or pecans (toasted then chopped).

My mum and i have been making this for years and we’re still completely obsessed. massaging the kale may sound strange, but it works brilliantly to soften it, while the tahini, cider vinegar and lime dressing makes it so creamy. we’ve kept it simple here and just added avocado, pumpkin seeds and pomegranates, but it’s delicious with just about anything – i add roasted chili chickpeas, baked sweet potatoes, sauteed veggies, roast potatoes, rye croutons and anything else i’ve got in my kitchen!

ingredients
four big handfuls of kale
125g pomegranate seeds
1 ripe avocado, peeled and roughly chopped
handful of pumpkin seeds
For the dressing
1 tablespoon olive oil
1 tablespoon tahini
1 teaspoon apple cider vinegar
juice of 1 lime
pinch of sea salt
method
start by washing the kale.
next, tear small pieces off the stems, discarding the stems and placing the leaves into a bowl.
drizzle all the dressing ingredients onto the kale and use your hands to firmly start massaging it all into the leaves, as you do this you’ll feel the leaves soften and wilt. keep massaging them for a few minutes to make sure they are really soft.
stir through the pomegranate seeds, pumpkin seeds and avocado cubes before enjoying.

Make these crispy air fryer kale chips, healthier than potatoes and just as satisfying! I’m on the air fryer train and I won’t stop, can’t stop! It seems a little funny because technically you can do exactly the same thing in the oven, but for some reason the air fryer seems faster and more convenient. Maybe it’s because you don’t need to put things on a pan?

Anyway, these kale chips were made in the air fryer and they were SO GOOD. I mean, kale chips are good no matter what, but these were so much faster than preheating the oven then baking.

We made two kinds of kale, curly and dinosaur because I’m an equal opportunity kale eater. They were both crispy and delicious and so much healthier than my usual bag of chips.
1 bunch kale, stems and ribs removed
1/2 tablespoon oil or cooking spray
salt and freshly ground pepper
In a bowl, toss the kale with the oil, or spray with cooking oil. Season generously with salt and pepper. Place the kale in the air fryer basket and cook at 400°F for about five minutes, shaking the basket halfway through. Enjoy warm or at room temperature.