Charred Corn, Scrunched Kale and Sweet Potato Salad

Judging by how quiet the roads still are, I am assuming that most people are still away. And with the rather disappointing weather of late, who would blame them. But I am back from my holidays in the South of France so it is time to get blogging again and I will be concentrating on healthy eating. As always the markets in France were piled high with fantastic vegetables. They really put the English to shame in their conviction of taste over appearance on the veg front. No perfectly uniform, identical greenhouse grown Dutch vegetables here. All sorts of knobbly and imperfect specimens make it to the market stalls which are inspected and chosen with much consideration, conversation and examination.

Market France

But as fantastic as the vegetables were, it appears to have been the Croissant and cheese that made the biggest impact on my diet and weight. So now I am back, I am focused on “healthy eating” and thought I might try a few recipes from a new book I just bought “A Modern Way to Eat” by Anna Jones. I was particularly looking for a new recipe for sweetcorn and thought that “Charred Corn, Scrunched Kale and Sweet Potato Salad” sounded wholesome.

I have never been a massive raw kale fan so I was keen to see how the “scrunching” works which Anna says is equally good with spinach, Cavolo Nero and spring greens. “I keep the kale raw, which might seem a bit unusual. I love to eat kale raw – but I always scrunch it with lemon or lime juice and a pinch of salt first. This does something amazingly fresh and different to it – the cellulose breaks down, so it softens and sweetens into buttery little ribbons. It is a super-quick and because you aren’t cooking it all the nutrients stay intact” and I have to say that that it did make a difference and the whole salad was really delicious. I just changed the honey for maple syrup and added a little chilli to the sweet potatoes. The caramelised beautifully but keep an eye on them as they burn easily.

Charred Sweetcorn, Sweet Potato and Kale Salad

Charred Corn, Scrunched Kale and Sweet Potato Salad
4 sweet potatoes, washed and roughly chopped
1 teaspoon smoked paprika
½ teaspoon cumin seeds
1 teaspoon runny honey
Extra virgin olive oil
Sea salt and freshly ground black pepper
250g head of curly kale
Juice of ½ a lime
2 corn on the cob
1 ripe avocado, peeled, destoned and sliced
For the dressing:
Juice of ½ a lime
A handful of cashews (soaked overnight if you have time)
½ a bunch of fresh coriander
2 tablespoons coconut milk

Method

Preheat your oven to 200°C/fan 180°C/gas 6.

Place the sweet potatoes on a roasting tray with the paprika, cumin, honey, a good splash of olive oil and some salt and pepper. Toss together, then roast for 40 minutes, until soft on the inside and charred and caramelised outside.

Strip the kale from its stems and rip or chop it into little bite-size pieces. Put into a large bowl, squeeze over the lime juice and add a pinch of salt. Use your hands to scrunch the kale for a minute or so, then place to one side.

Next, heat a griddle pan until screaming hot. Add the corn and char it on each side, turning it from time to time. Once charred all over, let it cool, then cut the kernels from the corn cobs and add them to the bowl of kale.

Put all the dressing ingredients into a blender with 2 tablespoons of water and a good pinch of salt. Blitz until almost smooth and grassy green.

Taste, and add more lime juice or salt if you think it needs it.
Add the sweet potatoes to the kale and corn, then add the avocado to the bowl too.

Pour over the dressing and toss the lot together.

Sweet Potatoes

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