Stir-fried kale with onion, sesame and leek with wholegrain mustard
- dash olive oil
- ½ red onion, finely chopped
- 200g/7oz kale, shredded
- 2 tbsp sesame seeds
- salt and freshly ground black pepper
For the dressing
For the sweet potato
Heat a dash of olive oil in a frying pan, add the onion and fry until softened but not coloured.
Blanch the shredded kale in a pan of boiling salted water for 1-2 minutes. Drain and refresh under cold running water and then add to the pan with the onions. Stir in the sesame seeds, season to taste with salt and freshly ground black pepper and set aside.
For the dressing, in a small bowl whisk together the soy sauce, coriander, lime juice and zest and a dash of olive oil.
For the sweet potato, heat a dash of olive oil in a frying pan, add the sweet potato and fry until golden-brown all over.
To serve, pile the kale onto a serving plate, pour over the dressing and top with the crisp sweet potato. Dot the plate with the wholegrain mustard for garnish and serve.