Kale with orange coconut dressing and hasselnuts




  • 3 medium carrots

  • 1 1/2 tbsp coconut oil

  • 1 tsp curry

  • 1 1/2 tsp turmeric powder

  • Orange juice

  • Salt

  • Pepper

  • 1 1/2 dl coconut milk (not light)

  • Water

  • Green kale

  • Romanesco

  • Roasted hasselnuts

romanesco salad

How to make it

  1. Start with the dressing: Cut carrots in about 1 cm thick slices. Heat the oil in a small pot or pan. Put in the curry and turmeric and mix.

  2. Add the carrots and mix well. Pour 2 tbsp orange juice into the pot, season with salt and pepper. Let boil under a lid on low heat in about 15 minutes. Turn off the heat and let it cool.

  3. Blend with the coconut milk, and add water until you reach the wanted consistency. Season to taste with salt, pepper and extra curry.

  4. Break the romanesco into bouquest. Slice the green kale in long slices, until you have around 8 handfuls.

  5. Bring water to boil in a pot, just enough to cover the kale. Put the bouquest in and boil it till it has the wanted consistency. Move the kale into a seive and quickly wash with cold water.

  6. Boil the green kale for a few minutes in the same water, it needs to still have some bite, and the beautiful green colour. Let the kale cool off and drip off afterwards.

  7. Roughly chop the hasselnuts, and serve together with the kale and dressing.

Recipe by Lisbeth Tordendahl 

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