Frontier Foods Kale Power Salad with Roasted Red Peppers and Spicy Almond Dressing*

With Summer truly in full bloom as I type this I’m loving nourishing, packed full of flavour salads and this ticks all the boxes. I love Kale but you could also use Cos Lettuce if you like. The dressing is the most gorgeous mix of sweet maple cut through with apple cider vinegar and the Frontier Foods Roasted Red Peppers bring a lovely smokey flavour to the whole dish as well as injecting some gorgeous colour. Enjoy this!

Spicy Almond Dressing

• 75g sliced almonds, soaked for 1 hour and drained

• 2 cloves garlic, peeled

• 1 tablespoon nutritional yeast

• 60ml water

• 2 tablespoons olive oil

• 1 tablespoon Frontier Foods Apple Cider Vinegar

• 1 teaspoon Tamari

• 1 teaspoon Jakeman’s maple syrup

• 1 teaspoon mustard

• sea salt and ground black pepper, to taste

Kale Power Salad

• 2 teaspoons nutritional yeast

• 2 teaspoons onion powder

• 1 ½ teaspoons smoked paprika

• 1 ½ teaspoons chili powder

• 500 grams cauliflower sliced into 2-inch pieces

• 1 x 350 gram block firm OR extra firm tofu, drained and torn into little pieces

• 4 tablespoons olive oil, divided

• Sea salt and ground black pepper, to taste

• 6 Large handfuls of chopped kale, lightly packed

• 1 ripe avocado, peeled, pitted and chopped

• 1 pickled red onion, sliced thin

            1 tablespoon of Olive Oil

• 100 g toasted sliced almonds

              1 tablespoon of hemp seeds per person.

• 1-2 teaspoons chilli flakes (optional)

INSTRUCTIONS

• Preheat the oven to 190*.

Line a large baking sheet with parchment paper.

• On the tray make a little spice blend: stir together the nutritional yeast, garlic powder, onion powder, paprika, chili powder and olive Oil. Mix the sliced tofu and Cauliflower into the blend ensuring all is well coated.

• Spread them out on the baking sheet with as much space as you can and roast for 35 minutes, stirring and flipping the pieces at the halfway point. Cook until the Tofu has crisped up and the cauliflower is cooked through.

• Make the almond dressing by combining the almonds, garlic, nutritional yeast, water, olive oil, Apple Cider Vinegar, Tamari, maple syrup, mustard, salt, and pepper. Blend the mixture on high until smooth and creamy. If it's a little thick and pasty, just add a big splash of water and blend it again. Taste the dressing and check for seasoning, adjust if necessary, and set aside.

• In a large bowl, combine the kale with a tablespoon of olive oil, lime juice, maple syrup, salt, and pepper before adding the spicy almond dressing. Then top with the roasted cauliflower and tofu. Add sliced avocado, flaked almonds, hemp seeds and pickled onion to serve.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.