Roasted kale, carrot and apple salad

I have a salad for lunch most days. When it’s cold wet like the last few days have been, I make it a warm one.

The kale is transformed by its time in the oven, softening and developing a deeper, woodsy flavour that contrasts nicely with the crisp apple and toasted seeds.

Roasted kale, carrot and apple salad
(serves 2)

• 1 carrot, peeled and cut into thin lengths
• 1 tsp fennel seeds
• 1 Tb pumpkin seeds
• 1 Tb sunflower seeds
• a drizzle of sunflower oil
• 100g kale, chopped roughly
• 1 apple, cored, cut into thin lengths
• 30g firm cheese (cheddar, havarti, gouda), cut into thin lengths
• 2 tsp vinegar
• salt and pepper
• sesame seeds to garnish

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, toss the carrots, fennel, pumpkin and sunflower seeds with a drizzle with sunflower oil to coat.
3. Arrange the carrot mixture on a baking tray and roast for several minutes, until the carrot is softened and the seeds toasted.
4. Add the kale to the baking tray and toss again. Roast for a further ten minutes, or until the kale is starting to crisp.
5. Tip the roasted vegetables into a serving bowl and toss with the apple, cheese and vinegar.
6. Season to taste with salt and pepper, sprinkle with sesame seeds and serve warm.

Tags: apple, carrot, gluten-free, kale, vegetarian