Ever stuck for what to do with kale in the summer when you just don’t feel like cooking it? Well look not further – this simple and super tasty salad makes a light but satisfying lunch or light dinner. Rubbing the kale in salt enhances the flavour and softens the leaves, so they’re less chewy, which makes it a really great option for a rubust and nutritious salad leaf. The kale improves if left overnight in the fridge so a good one to make the night before.

You can add a whole range of veggies to this salad – the ones used below are just a suggestion, but you could also try cucumber, kohlrabi, carrots, finely chopped broccoli and radishes.

Serves 2

Ingredients

For the dressing

1 Tbsp sweet chilli sauce

Juice of half a lime

1 tsp rice vinegar

1 Tbsp miso paste

1 inch piece of fresh ginger, peeled and finely grated

1 Tbsp toasted sesame oil

For the salad

5 big stalks of kale

sea salt

half a red pepper, sliced

1 small courgette

handful of green beans

A handful of fresh herbs - coriander, basil, mint or dill

2 spring onions, thinly sliced

1 tsp Sesame seeds

Method

For the dressing, grate the ginger finely. Gather the flesh in your hand and squeeze the juice into a small bowl. Add the rest of the ingredients and whisk with a fork

Pull the kale leaves off from the tough stem, and break into small, bite-sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, making sure you rub the salt into the leaves.

Throw the kale into a bowl, drizzle in the salad dressing and toss thoroughly.

Slice your veggies up -use a potato peeler to slice you the courgette into ribbons. Add the veggies to the kale.

Top with fresh herbs and a big sprinkle of sesame seeds. Enjoy!