I actually prepared and perfected this recipe weeks back, but going back to work has taken a a lot of adjusting. Getting used to get ready in the morning, doing pick up for two boys at different locations and trying to work out a balance between work and home life.
I’m hoping that I will get back into a routine and post more recipes here as this is something that I have really enjoyed over the last year.
Here is my very late recipe for ‘Toasted Buckwheat, Roast Carrot, Orange and Crispy Kale Salad’. I have made this salad many time now and really enjoy it on it’s own or with some feta cheese, pan fried sea bass or some roasted chicken.
My Ecuadorian friend Susanna visited Europe a few weeks ago to participate in a chocolate fair here in London and one in Paris. She develops some of the best chocolate that I have ever tasted. She kindly left me with a bag of chocolate couverture to do something tasty with.
Montecristi Chocolate is an organic chocolate couverture named after one of the most iconic towns in the region of Manabi, Ecuador. Susanna buys the cacao bean directly from the farmer at a fair price and produces the finished product in the country of origin. This benefits the local economy and the small scale farmers.
The cake recipe I came up with is both dairy and gluten free. I have tried to keep the amount of refined sugar to a minimum, using agave syrup as a substitute. The coconut oil is a perfect match with the chocolate that has hints of tropical fruit. To make the cake more festive I made a spiced orange syrup and served with freshly cut orange segments.
The first time I had a ‘massaged’ kale salad was at my cousins Christmas party in Sweden last year. One of her friends had made it, it was a healthy Ceasar salad and I remember thinking how can raw kale be so nice? The friend of my cousin told me that the secret to nice raw kale was to give it a quick massage as this would make the green leaves softer.
When I told Seb that I was making him ‘massaged’ kale salad for dinner he took the mick out of me. But he too, is now a convert and ……..love raw kale.
I have paired the salad with roasted sweet potato wedges topped with harissa yoghurt and crispy roasted chickpeas.