It’s a perfectly sunny autumn day. Hubby and I took our constitutional walk along the beach at low tide. The sand has shifted, covered the rocks usually found midway on the beach. We wondered… where could the sand have come from… which beach… The sun lured me into our garden, armed with my 50mm lens, hoping I could find a bit of magic with our espaliered but gone wild apple trees, burdened with green and red apples. The tags naming the apples have long since been lost. Which doesn’t really matter, as they taste crisp, with just the right amount of sweetness and a touch of tart. I lay in our wee backyard orchard, in the long grass, while Dara rolled nearby, waiting for the sun to kiss the apples. The breeze gently moved the apples dangling on long spindly stems, testing my patience for a sharp clear shot.
I made the kale slaw as a side dish for our last family alfresco lunch. My son and daughter, who are used to my experiments, judged the dressing was the key to its success. I will confess to you that I’d somewhat drenched the slaw with it, as kale is not my family’s favourite vegetable. I used our organic orchard apples in the slaw and think their fresh flavour made a huge difference. For crunch, I’ve added toasted walnuts, to be scattered over the slaw.
· Kale contains two powerful antioxidants that protect our cells from free radicals that cause oxidative stress.
· One cup of kale provides omega-3 fatty acids that helps regulate the body’s inflammatory process.
· The high fibre content of kale lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.
· One cup of kale has only 36 calories and zero grams of fat, which makes it a great diet aid.
5 kale leaves
¼ continental cucumber
½ red onion
½ green apple
½ cup green grapes
2 slices firm tofu
2-3 tablespoons tahini
1 lime, juice
½ cup walnuts
Preheat the oven to 200’C (400’F/Gas Mark 6). Place the walnuts on a baking tray lined with baking paper for 10 minutes until they look golden and give off a toasty aroma. Remove and set aside to cool. Wash and cut the firm stem in the middle of the kale leaves. Massage the kale leaves to soften slightly. Slice the leaves roughly and add to a bowl. Slice the continental cucumber with a mandolin and add to the bowl. Slice the red onion finely into rings and add to the bowl. Fry both sides of the tofu slices on a grill fry pan, cut on a diagonal, and set aside to cool. Add the tahini and lime juice to a small jar, stir until combined. Add enough water to gain the desired consistency, which should be slightly runny. Using a mandolin, slice apples halves and add to the bowl. Add tofu and grapes to the bowl and pour the dressing over the slaw, taking care to cover the apple halves to avoid discolouration. Serve on a platter and scatter the toasted walnuts on top.