Kale and blood orange salad

{ SERVES 4 AS A SIDE }

Kale has been blitzed into gag-worthy smoothies for far too long. Here, it’s redeemed in a tasty salad, paired with bright and zingy blood oranges. This unique crimson-coloured orange develops its distinctive shade when the fruit grows in low overnight temperatures. This brings with it a delightful raspberry-like flavour that adds an unforgettable twist to green salads.

3 blood oranges, 2 peeled and sliced into rounds, 1 juiced

350 g (12 oz/1 small bunch) kale, stems and spines removed

60 ml (2 fl oz/¼ cup) extra virgin olive oil

sea salt and freshly ground black pepper, to taste

2 French shallots, very thinly sliced

1 large carrot, grated (optional)

75 g (2¾ oz/½ cup) pepitas (pumpkin seeds), toasted

15 g (½ oz/¼ cup) coconut flakes, toasted

edible flowers, to serve (optional)

Carefully remove and discard any seeds from the orange slices.

Wash and dry the kale, then massage in half the olive oil to soften.

To make a dressing, combine the orange juice and remaining olive oil in a small bowl, and season with salt and pepper.

Arrange the orange slices and vegetables on a platter, scatter over the pepitas, coconut flakes and edible flowers, if using, and drizzle over the dressing.