Kale salad with garlic cheese, toasted almonds and mandarin oranges
A quick yet delicious kale salad with plenty of flavour from the mandarins and garlic cheese. The salty, creamy garlic cheese works really well as a dressing for the fresh kale salad. Serve the salad as an accompaniment to the evening meal or as a light starter.
Method
Trim the ends from the beans, remove the stem from the kale and cut it roughly into pieces.
Boil the beans and kale for 4 minutes in a pan of lightly salted water, then remove from the pan and transfer immediately to cold water.
In a food processor, blend the cheese with the pickled garlic and milk, and pour the mix into a piping bag.
Peel and slice the mandarins, then drain the beans and kale and let any excess water drip away.
Roughly chop the almonds and fry them until golden in a dry pan, taking care not to burn them.
Arrange the mandarins with the beans and kale, apply the cheese on top using the piping bag, and sprinkle with almonds and chopped chives.
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