Enjoy - It's From Europe

Raw kale and mushroom salad

  • Prep: 15m
  • Cook: 0m
  • Serves: 2

Food writer and River Cottage chef Gill Meller has created a delicious raw vegan salad. Crunchy, tasty, fresh and delicious!

Method

  1. Wash kale, tear off of the stalks and place in a serving bowl. Whisk together the ingredients for the dressing. Pour ¾ of the dressing over the kale and massage in.
  2. Slice mushrooms and remove stalks if tough. Core and slice apples and sprinkle onto kale with mushrooms.
  3. Toss the salad and sprinkle over the sprouted lentils. Spoon the rest of the dressing over the salad and drizzle with olive oil.
  4. Season with salt and pepper and finish with the dill and a final squeeze of lemon juice.

Ingredients

All to be sourced organic where possible

  • For the salad:
  • 200g kale
  • 150g Shiitake mushrooms
  • 2 medium apples, such as Cox's
  • 2 handfuls of sprouted lentils
  • For the dressing:
  • ¼ clove of garlic, grated
  • 3 tbsp olive oil
  • Zest of 1/2 lemon
  • Juice of 1/2 a lemon
  • 1 tbsp cider vinegar
  • Salt and pepper, freshly ground
  • 2 tsp tahini
  • 2 tsp unrefined caster or granulated sugar
  • Garnish:
  • 1 handful of dill, chopped
Gill Meller

Gill Meller

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