Yogurt piccalilli & crisp kale salad served with bread

Yogurt piccalilli & crisp kale salad

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Prep: 10 mins Cook: 15 mins Plus at least 2 hrs steeping

Easy

Serves 8-10

Serve this yogurt piccalilli and crisp kale salad as a side or starter for a dinner party. Make the piccalilli a day ahead and keep in the fridge overnight

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal76
  • fat6g
  • saturates2g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein2g
  • salt0.4g
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Ingredients

  • 200g tiny cauliflower florets
  • 280g jar sweet pickled baby silverskin onions
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 1 tbsp finely grated root ginger
  • 1 tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp English mustard
  • 4 tbsp Greek-style yogurt (not the thick-strained type)
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 125g (or about 5 leaves) kale or cavolo nero, any big stems removed, then shredded into 1cm strips
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

Method

  1. Bring a pan of salted water to the boil and have a bowl of iced water ready. Add the cauliflower to the pan, return to the boil and cook for 30 seconds. Drain the cauliflower, then plunge into the ice water. Once cold, drain well. 

  2. Keep 3 tbsp of the onion vinegar aside, then mix the cauliflower with the onions and the rest of the vinegar from the jar in a large bowl. Cover and steep in the fridge for at least 2 hrs, or overnight if possible.

  3. To make the dressing, heat 1 tbsp oil in a pan, then add the garlic and ginger and cook for 1 min, stirring well. Stir in the turmeric and cook for 30 seconds, then remove from the heat. Add the mustard, 1 tbsp oil and the 3 tbsp pickling juice you reserved earlier. Cool for a few mins, then stir in the yogurt and season to taste.

  4. Heat the oven to 180C/160C fan/ gas 4. Tip the kale onto a large baking tray. Season and rub 1 tbsp oil all over the leaves. Bake for about 6-8 mins till turning crisp at the edges. Once cooled, the kale will crisp up all over. Just before serving, drain the cauliflower and onion from the pickling juices and toss into the dressing, then fold the kale gently into it. Serve alongside our chicken terrine with leeks & apricots.

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