This is a great go-to summer meal, or addition to a summer meal, that is super quick to prepare. Kale is a great vegetable for salads, if you get the dressing right, due to its structure and robust texture. The dressing is plant-based so you can keep it so by using nutritional yeast instead of Parmesan if you wish. ⠀

Kale contains glutamate. Parmesan or nutritional yeast and miso in the dressing give real oomph to the flavour.⠀

<Ingredients>⠀⠀
Serves 2⠀⠀
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120g chopped kale⠀⠀
handful of breadcrumbs or diced bread⠀⠀
30g Parmesan or 1 tsp nutritional yeast⠀⠀
3 tbsp olive oil or butter⠀⠀
Sea salt⠀⠀
Freshly milled black pepper⠀

For the dressing:⠀⠀
4 tbsp toasted sesame seeds (the darker the colour, the more intensity of flavour)⠀⠀
2 tbsp sesame oil⠀⠀
2 cloves of garlic⠀⠀
juice of half a lemon⠀⠀
1 tsp miso paste⠀⠀
1 tsp mustard (I used Dijon)⠀⠀
2 tbsp water⠀

<Method>⠀⠀
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1. Begin with the dressing, place everything in a blender or nutribullet and blend until smooth & creamy. ⠀⠀
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2. Add to the kale, with a good few grinds of pepper and mix together with tongs for a few minutes so the kale is 'worked' (this helps with the overall flavour). Leave to sit for at least 20 minutes.⠀⠀
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3. Place the oil or butter in a frying pan and when hot, add the breadcrumbs or diced bread and season with salt and pepper. Cook for 5-7 minutes until crispy. ⠀⠀
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4. Add to the salad just prior to serving. ⠀⠀
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5. Finely grate the Parmesan and mix in, or add the nutritional yeast if using instead. ⠀⠀
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Optional extras; soft boiled eggs, crispy bacon lardons or fried tofu