By Jane Curran
150g (5oz) curly kale
a little olive oil
50g (2oz) while walnuts
250g (9oz) cooked feta cheese
1 or 2tbsp balsamic glaze
Bring a pan of salted water to the boil. Chop the kale into smallish strips then blanch for a few minutes. Refresh under cold running water and leave to drain in a colander.
Heat around 2tsp oil in a frying pan then sauté the walnuts until browned and a little crispy. This really brings out the flavour. Drain on kitchen paper. Cut the beetroot into chunky wedges.
To assemble, put the kale nto a serving bowl, top with the beetroot, crumble over the feta and scatter over the walnuts. Drizzle with the balsamic glaze.
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