We are so excited to be back again with two more delicious, plant-based and vibrant recipes from Kali, of Kali Cooking and owner and head chef of Palm Greens Salad Bar.
Fancy trying these recipes plus more for yourself (without making them!)? Kali will be at our HBC Christmas Market so make sure you’re celebrating with us – get your tickets here.
Radicchio, Kohlrabi and Persimmon Salad
A really simple salad that celebrates just a few special ingredients. The slight sweetest of the dressing and fruit offsets the bitter of the radicchio. You can make extra dressing, it keeps well and makes a really nice dressing for any salad, but goes particularly well with bitter or winter leaves.
This makes a nice side salad or starter.
- ½ kohlrabi
- 1 persimmon or 2 clementine
- 10g roasted almond
- ¼ red onion, sliced and chopped finely
- 1 radicchio, washed and torn into bite size pieces
- watercress or other bitter green leaves
- 10g parsley, roughly chopped
- 1 tablespoon red wine or sherry vinegar
- 2 tablespoon olive oil
- 1 teaspoon maple syrup
- Pinch sea salt & freshly ground pepper
- To make the dressing, measure ingredients into a jar and shake well to combine.
- To make the salad.
- Peel your kohlrabi, thinly slice and cut the rounds into quarters. Slice the persimmon and then cut each slice into quarters, if using clementine, peel and do the same.
Roughly the almonds.
- Place all your ingredients in a mixing bowl, reserving a few pieces of persimmon & the almonds back for garnish. Start with 2 tablespoons of dressing, gently mix, add more dressing if you need. Transfer to a serving dish or individual plates, garnish with almonds and blood orange pieces.
Grilled lettuce & Tahini
Grilling lettuce shows a different side to this crunchy leaf, it’s warm, charred, smoky and melts into the tahini sauce. The seeds add nice crunch & fruits a pop of fresh. You don’t have to have both pomegranate & grapefruit, but do contrast nicely.
This would be lovely as a side or cook up some grains, sweet potatoes or grill some bread to serve along side and make this more of a meal.
Serves 8 as a side or 4 as a main
- 8 baby gem or 4 larger cos lettuce
- 2 tablespoons of preferred cooking oil – avocado has a high smoke point
- 1 grapefruit, segmented
- seeds of half pomegranate
- 100g mixed seeds
- 1 tablespoon sesame oil
- 1 tablespoon tamari or soy sauce
- salt & pepper
- olive oil to drizzle
- 150g tahini
- 75ml olive oil
- 150ml water
- Juice 1 lemon
- 1 clove garlic
- big pinch salt
- Before grilling, prepare your ingredients.
- To make your tahini dressing. Add all the ingredients to a high speed blender and blitz until smooth. You could also do this by hand with a bowl and a whisk. Simply grate the garlic in and whisk the rest of ingredients together.
- To segment the grapefruit, use a sharp knife to slice off the skin, then with the knife, carefully remove each segment.
- For the pomegranate, cut and using your hands remove the seeds. – Some people recommend using a wooden spoon to hit the pomegranate to get the seeds out. For the home cook, I think this is too messy and one pomegranate doesn’t take too long.
- To toast your seeds, heat a small fry pan, add the seeds, toast for a couple of minutes, add the oil and tamari, and stir to make sure everything is coated. Toast for a further few of minutes until browned, mixing to make sure the seeds are evenly toasted, remove from heat and place in a bowl until ready to use.
- On a hot BBQ or in a grill pan on high heat – heat the pan for a few minutes until smoking. While heating, half the baby gem or cos, rinse, and place in the bowl to coat with your oil. Once the grill is hot, grill the lettuce in a single layer; place cut side down onto the pan. Grill for a 3-4 minutes on one side, don’t be tempted to touch or move the lettuce around. When it’s ready flip and grill for another minute. Carefully remove and set aside, repeat the process with remaining lettuce. Remove from the pan and season with salt and pepper.
- To plate spoon the tahini dressing onto a large serving dish, or individual plates. Divide the lettuce between the plates. Sprinkle with pomegranate, toasted seeds and pieces of grapefruit and drizzle of oil.
Don’t forget you can see her at our HBC Christmas Market – secure your tickets here.