Spiced Apple & Crispy Kale Salad


5-6 cups kale

3 garlic cloves, crushed

1/2 tbsp sesame oil

1 tbsp rapeseed oil

1 apple (I used Royal Gala), cut into wedges

1 tsp cinnamon

2 tsp honey

1/2 avocado, diced

30g feta cheese, crumbled

handful of cashew nuts, toasted

For the Dressing:

2 heaped tbsp Greek yoghurt

juice and zest of 1 orange

1 tsp turmeric

1 tsp smoked paprika

1 tsp honey

juice of 1/2 lemon

1/3-1/2 tsp salt


  1. Preheat the oven to 180 degrees Celsius
  2. Coat the kale in the sesame and rapeseed oil, and lay onto a baking tray along with the garlic, before putting in the oven to cook for 6-8 minutes. Keep an eye on it during the cooking process to avoid burning the kale
  3. Meanwhile, mix the apple wedges, cinnamon and honey in a bowl. Heat a pan (without oil) over a medium-high heat, then lay the apple wedges down and dry-fry, allowing to brown and caramelise before turning over and repeating the process for the other face of the wedge; this normally takes around 1-2 minutes per side. Remove from heat and set aside
  4. In the same (dry) pan, toast your cashew nuts over a medium-high heat, moving the cashews around to avoid burning
  5. Once the Kale has had time to bake in the oven, remove from the oven, decant into a medium-large bowl and allow cooling for a few minutes. Then, add the cooked apples, along with the crumbled feta, diced avocado and toasted cashew nuts
  6. For the dressing, mix all ingredients thoroughly in a glass or bowl
  7. Top the salad with the dressing, and serve!




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